Chicken breast fillet with banana-curry-sauce

Name: Chicken breast fillet with banana-curry-sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 TABLESPOON Butter or margarine; 150 g Long grain wild rice mixture; 1 TEASPOON Cardamon; 1 Cinnamon stick; 7-10 Tbsp Salt; 4 (à 100 g) Chicken filets; 7-10 Tbsp Pepper; 1 Egg; 50 g flaked almonds; 2 TABLESPOONS Oil; 75 g Banana; 1 TABLESPOON Lemon juice; 4 TABLESPOONS Mayonnaise; 7-10 Tbsp Curry; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 TABLESPOON Butter or margarine
150 g Long grain wild rice mixture
1 TEASPOON Cardamon
1 Cinnamon stick
7-10 Tbsp Salt
4 (à 100 g) Chicken filets
7-10 Tbsp Pepper
1 Egg
50 g flaked almonds
2 TABLESPOONS Oil
75 g Banana
1 TABLESPOON Lemon juice
4 TABLESPOONS Mayonnaise
7-10 Tbsp Curry
7-10 Tbsp Parsley

Directions

1
Melt the fat. Fry the rice, cardamom and cinnamon stick in it. Deglaze with 300 ml water, salt and let it swell for about 20 minutes. Wash the chicken fillets, dab dry and season with salt and pepper. Turn in whisked egg and flaked almonds one after the other.
2
Fry in hot oil at medium heat for about 15 minutes. Turn from time to time. For the sauce puree banana and lemon juice. Mix with mayonnaise and curry. Serve portion by portion garnished with parsley