Almond chicken with apricots and spring onions
easy
35 mins
35 mins
Ingredients
- 1 Chicken filet (approx. 175 g)
- 1 small egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30 g Flour
- 40 g flaked almonds
- 1-2 TABLESPOONS Oil
- 50 g Long grain wild rice mixture
- 4 Apricot halves (from the can)
- 1/2 bunch (approx. 100 g) Spring onions
- 1/2 -1 TEASPOON Curry
- 100 ml Vegetable broth (instant)
- 3-4 Tbsp Whipped cream
- 1-2 TEASPOONS sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Wash the chicken filet and dab dry. Put the egg on a deep plate and whisk with salt and pepper. Also put flour and almonds on a plate. Turn the chicken first in flour, then in egg and finally in flaked almonds. Heat the oil in a pan and fry the chicken fillet in it over medium heat, turning for 15-20 minutes. Put the rice in plenty of boiling salted water, cover and let it swell on low heat for about 20 minutes. Drain the apricots and collect the juice. Halve the apricots. Clean and wash spring onions and cut into 4-5 cm long pieces. Halve the white onion pieces lengthwise. Remove the finished almond chicken from the pan and keep warm. Briefly sauté the apricots and spring onions in the frying fat, dust with curry and deglaze with stock, 4-5 tablespoons apricot juice and cream. Let the sauce simmer for 1-2 minutes. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and curry. Cut chicken breast into slices and arrange on a plate with rice and apricot-leek vegetables. Garnish with parsley
- 2
Approx. 4070 kJ/ 970 kcal. E: 53 g, F: 50 g, KH: 77 g
- 3
Plate: Leupold
- 4
Glass: Konert Type of living
- 5
scarf and set: Leupold
- 6
salt bowl: own prop
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