Apricot curry chicken

Ingredients for 4 servings:

• 4 chicken breast fillets
• Butter, for frying
• salt and pepper
• 2 stalk(s) leeks
• 1 small can of apricot(s), halved (preferably without added sugar)
• 200 g sour cream
• 1 tbsp cognac
• 100 g cheese, grated
• possibly raisins, marinate in cognac
• curry
• lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the chicken breast fillets under cold running water and pat dry. Brown them in butter on both sides, remove them from the pan, and place them in a baking dish. Drizzle with lemon juice, season with salt and pepper, and sprinkle with plenty of curry powder (depending on your preference). Wash the leeks, cut them into rings, and sauté them briefly in the frying fat. Drain the apricot halves (reserving the juice), cut them in half again, add them to the leeks, and sauté briefly. Deglaze with half of the apricot juice, stir in the sour cream, cognac, and, if desired, the raisins. Season with salt and pepper (but remember that the chicken is already seasoned) and pour the sauce over the chicken fillets. Sprinkle with grated cheese. Bake in a preheated oven at 200°C for about 25 minutes. Serve with rice or baguette.