Chicken fillet with apricot – mustard – cream sauce

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 1 small can of apricots
• 2 tbsp mustard seeds
• 1 tbsp mustard, medium hot
• 250 ml cream
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the chicken and pat dry. Then cut into 4-6 individual pieces and fry in a pan. Just before the meat is cooked through, sprinkle the mustard seeds into the pan (there must still be some fat or meat juices in it) and let them simmer for about 4 minutes. In the meantime, cut the apricots into bite-sized pieces. Add the apricot juice and mustard to the pan and simmer for about 2-3 minutes. After that, add the apricot pieces. Then add the cream, season with salt and a little white pepper, and bring back to a boil. Rice makes a perfect accompaniment! Tip: It tastes just as good with peaches. If you don’t like warm fruit, you can leave out the fruit, but the juice is essential!