Chicken pan
easy
25 mins
25 mins
Ingredients
- 400 g Chicken filet
- 400 g Leeks (leek)
- 1 chili pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 200 g Whipped cream
- 1 can(s) (425 ml) Apricots
- 1-2 TABLESPOONS sauce thickener
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Chillies and lemon slices
Directions
- 1
Wash the chicken filet, dab dry and cut into small cubes. Clean the leek, wash it and cut it into rings. Clean chilli pepper, cut lengthwise, remove seeds, wash and chop finely.
- 2
Heat the oil in a frying pan. Brown the meat in it all around. Fry the chopped chilli briefly. Season with salt and paprika. Add the leek and fry briefly. Deglaze with 1/4 litre water and cream.
- 3
Cook over a high heat for about 5 minutes. In the meantime, drain the apricots and collect the juice. Cut the fruit into slices. Stir in the sauce thickener and bring to the boil. Put the apricots into the pan and heat them up.
- 4
Season everything again with salt, 3-4 tablespoons apricot and lemon juice. Serve garnished with a slice of lemon and the remaining chilli pepper. Serve with fresh baguette.
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