Preparation time: 30 minutes | for 4 people INGREDIENTS: 50g dried apricots 200ml white wine 600g organic chicken breast fillet 4 tablespoons of oil Salt pepper, 1-2 tbsp curry powder 1 tablespoon of flour 300ml chicken stock 1 bunch of spring onions 80g almonds (peeled) 20g butter 150g creme fraiche 1-2 tablespoons of lemon juice Preparation: 1) Cut apricots into small pieces. Heat the white wine in a saucepan and pour over the apricot pieces. Cut the chicken breast fillet into cubes. Heat the oil and fry the meat there. 2) Season the meat with salt and pepper and curry. Sprinkle with flour, sweat briefly and deglaze with chicken stock. Add warmed apricot pieces and cook for about 10 minutes. 3) Clean the spring onion, slice at an angle, add to the ragout after 5 minutes. 4) Briefly fry the almonds in butter, stir the creme fraiche and lemon juice into the ragout, if necessary season with salt and pepper. 5) Stir in the almonds before serving, let them heat up briefly. Serve with cooked rice.
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