Summary

Ingredients

• 2 chicken breast fillet (s)
• 1 cup sweet cream
• 1 can peach (s), alternatively apricots or pears
• 1 tablespoon turmeric
• 1 glass white wine, dry
• 0.5 ½ glass meat stock
• 1 tablespoon clarified butter or olive oil
• 1 ½ glass basmati
• 1 teaspoon clarified butter
• 2 ¾ glasses meat stock, alternatively water, for the rice

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Instructions

1. Briefly sweat the basmati rice in a saucepan with the clarified butter, deglaze with the liquid, bring to the boil once, stir, put the lid on and switch off the stove (but leave the saucepan on it).
2. Cut the chicken fillets into approx. 1/2 cm thick strips, roast them vigorously with the clarified butter or olive oil in a coated, high pan until they are light golden brown (they do not have to be completely cooked as they can still simmer in the sauce). The peaches should be drained and cut a little smaller (wedges). Add the turmeric to the chicken and toast it briefly (just enough so that it gets direct heat). Immediately add the peaches and deglaze with the white wine. Pour in the meat stock and sweet cream and season with salt and pepper. Simmer for about 10 minutes and stir again and again.
3. Season once more to taste and serve with the basmati rice.