Chicken strips in mustard and white wine sauce

Ingredients for 4 servings:

• 4 chicken fillets (125 g each)
• 1 m.-sized onion(s)
• 150 g prunes or plums from the jar
• 425 ml apricot(s) , from the can
• 3 tbsp oil, for frying
• 250 ml chicken broth
• 75 ml white wine
• 200 g cream
• 2 tbsp mustard
• possibly sauce thickener, some
• salt and pepper
• some chervil or parsley, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity, refined sauce with apricots and plums

Cut the chicken fillets into thin slices, peel the onion, and dice finely. Drain the apricots in a sieve and collect the juice. Chop the apricots and prunes. I always use prunes because they add a great aromatic flavor to the sauce (better than the canned variety). Brown the meat and diced onion, season with salt and pepper. Add the chicken stock, wine, cream, and 6 tablespoons of apricot juice to the meat and bring to a boil. Stir in the mustard, stir in a sauce thickener if desired, and bring to a boil again. Finally, add the prunes and apricots, and season with salt and pepper if desired. Serve garnished with chervil or parsley. The strips taste great with rice or hash browns.