Chicken fillet with apricot and mustard crust on mushroom and vanilla ragout

Ingredients for 2 servings:

• 2 chicken breast fillets, 180 g each
• 50 g butter, soft
• 40 g breadcrumbs
• 20 g dried apricots
• 2 cl brandy
• 2 tsp mustard
• 2 tsp tarragon, dried
• 1 pinch of salt
• 400 g mushrooms, white
• 60 g leek, only the green part
• 200 ml water
• 150 ml cream
• 1 tsp, heaped chicken stock powder
• 2 tsp white wine vinegar
• 5 g vanilla paste
• 1 pinch of chili flakes
• some sauce thickener
• 2 tsp clarified butter for frying
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

First, finely dice the dried apricots and soak them in a small jar with the brandy for at least 1 hour. Clean the mushrooms and quarter or eighth them, depending on their size. Cut the green leaves of the leek into thin strips; they retain the most oniony flavor. Reserve the rest of the leek for something else. Wash and trim the chicken fillets. If necessary, make a diagonal cut into the thick parts of the fillets from the top to ensure the meat cooks evenly. Alternatively, gently flatten the thick parts with cling film and a spatula. Cut the softened butter into slices and mix with the breadcrumbs, mustard, and tarragon to form a smooth paste. Season with a pinch of salt. Then add the soaked apricot pieces and the remaining unabsorbed brandy to the paste and stir in. Heat clarified butter in a pan and fry the fillets for about 4 minutes on each side until golden brown, then season with salt and pepper. Place the meat on a baking sheet lined with baking paper, cover generously with the mixed paste, and press down lightly. Preheat the oven to approximately 240°C using the grill function and grill the meat on the top rack for about 7 minutes, depending on the oven type, until the paste forms a nice brown crust. Meanwhile, add the mushrooms to the empty pan and fry for about 4 minutes without adding any more fat. Then add the green leek rings and sauté for another 2 minutes over medium heat. Now pour the water and cream into the pan, sprinkle in the chicken stock powder and chili flakes, stir in the vanilla paste, and add the vinegar. Bring everything to a boil and simmer for about 4-5 minutes. Thicken with a little sauce thickener if desired. Finally, season to taste with pepper and salt. Arrange the mushroom and vanilla ragout on a plate and top with the gratinated chicken fillets. I served it with basmati rice.