Almond chicken with apricots and spring onions

For 1 person
  • 1 Chicken fillet (approx. 175 g)
  • 1 small egg
  • Salt
  • pepper
  • 30 g flour
  • 40 g Almond flakes
  • 1-2 EL Oil
  • 50 g Long grain wild rice mix
  • 4 Apricot halves (from the Can)
  • 1/2 Bunch (approx. 100 g) Spring onions
  • 1/2 -1 TL Curry
  • 100 ml Vegetable stock (instant)
  • 3-4 EL whipped cream
  • 1-2 TL light sauce binder
  • parsley
35 minutes
Wash the chicken fillet and pat dry. Place the egg on a deep plate and whisk with salt and pepper. Put the flour and almonds each 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 over a medium heat for 15-20 minutes. Put the rice in plenty of boiling salted water and cover it over a low heat for about 20 minutes. Drain the apricots and collect the juice. Halve the apricots. Clean and wash the spring onions and cut into 4-5 cm long pieces. Halve the white onion pieces lengthways. Take the finished almond chicken out of the pan and keep warm. Briefly sauté the apricots and spring onions in the frying fat, dust with curry and deglaze with the stock, 4-5 tablespoons of apricot juice and cream. Let the sauce simmer for 1-2 minutes. Scatter sauce binder while stirring and bring to the boil again briefly. Season to taste with salt and curry. Slice the chicken breast and arrange on a plate with rice and apricot and leek vegetables. Garnish with parsley
Approx. 4070 kJ / 970 kcal. E: 53 g, F: 50 g, KH: 77 g
Plate: Leupold
Cutlery : WMF
Glass: Konert Wohnart
Cloth and set: Leupold
Salt bowl: own props


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