Chicken filets in bacon coat in apricot sauce

Name: Chicken filets in bacon coat in apricot sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Hähnchenfilets (200 g); 2-3 stem(s) Basil; 8 discs (10 g each) Bacon; 750 g Broccoli; 1 can(s) (425 ml) Apricots; 1 (600 g) bag of frozen "Chef Croquette Feast"; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 2 TABLESPOONS flaked almonds; 175 g Whipped cream; 1 TEASPOON Horseradish (from the jar); 100 ml Noilly Prat (wine aperitif; 200 ml Vegetable broth (instant); 2 TABLESPOONS sauce thickener; 1 pinch Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Hähnchenfilets (200 g)
2-3 stem(s) Basil
8 discs (10 g each) Bacon
750 g Broccoli
1 can(s) (425 ml) Apricots
1 (600 g) bag of frozen "Chef Croquette Feast"
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
2 TABLESPOONS flaked almonds
175 g Whipped cream
1 TEASPOON Horseradish (from the jar)
100 ml Noilly Prat (wine aperitif
200 ml Vegetable broth (instant)
2 TABLESPOONS sauce thickener
1 pinch Sugar

Directions

1
Wash the meat and dab dry. Wash basil, dab dry and pluck the leaves from the stalks. Place 1-2 basil leaves on each chicken fillet and wrap each with two strips of bacon. Clean and wash the broccoli and cut into florets. Drain the apricots. Put 4 apricot halves aside, dice the remaining apricots.
2
Put croquettes on a baking tray and bake in the preheated oven (electric range: 225 ° C/ gas: level 4) for 15-20 minutes. Turn the croquettes after half the baking time. In the meantime, heat oil in a frying pan and fry chicken fillets for 12-15 minutes, turning over medium heat. Season with salt and pepper. Meanwhile cook broccoli in boiling salted water for about 12 minutes. Roast the flaked almonds in a pan without fat until golden brown and take them out. Beat 75 g cream with the whisks of the hand mixer until stiff. Stir in horseradish. Pour into a piping bag with star-shaped spout and squirt one tuff into each apricot half. Remove chicken fillets from the pan and keep warm. Add Noilly Prat, stock and remaining cream, add apricot cubes and bring to the boil.
3
Beat 75 g cream with the whisks of the hand mixer until stiff. Stir in horseradish. Pour into a piping bag with star-shaped spout and squirt one tuff into each apricot half. Remove chicken fillets from the pan and keep warm. Add Noilly Prat, stock and remaining cream, add apricot cubes and bring to the boil. Stir in sauce thickener and bring to the boil again. Season sauce with salt, pepper and sugar. Arrange chicken fillets, broccoli and apricot halves on a plate. Sprinkle broccoli with almond flakes. Serve garnished with basil leaves. Serve croquettes extra
4
Stir in sauce thickener and bring to the boil again. Season sauce with salt, pepper and sugar. Arrange chicken fillets, broccoli and apricot halves on a plate. Sprinkle broccoli with almond flakes. Serve garnished with basil leaves. Serve croquettes extra