Apricot curry schnitzel

Ingredients for 4 servings:

• 4 chicken breast fillets (150 g each)
• some salt and pepper
• 40 g flour
• 2 tbsp sunflower oil
• 2 leeks
• 1 can apricot(s) (halves, drained weight 480 g)
• 250 ml whipped cream
• 125 g sour cream
• 2 tbsp curry powder
• 100 ml apricot juice from the can
• 125 ml vegetable stock
• 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C (top/bottom heat). Rinse the chicken breast fillets under running water and then pat dry. Sprinkle the fillets with salt and pepper and coat in 20g of flour. Heat the oil in a large pan and brown the fillets on both sides. Remove the meat and place it in a shallow roasting tin or casserole dish. Trim the leeks, halve them lengthwise, wash them, drain them, and cut into strips. Heat salted water in a suitable pot, add the leek strips, bring to a boil briefly, and drain in a sieve. Drain the apricot halves in a sieve, reserving the juice. Measure out 100ml of apricot juice. Halve the apricot halves again and spread them on top of the chicken breast fillets along with the leek strips. Mix the cream, sour cream, curry powder, salt, and pepper in a pot and bring to a boil. Combine the remaining flour with the apricot juice and add while stirring. Pour in the broth and bring back to a boil while stirring. Pour the sauce over the chicken breast fillets. Bake in the preheated oven on the middle rack for about 40 minutes. Sprinkle the chicken with grated cheese halfway through cooking. Rice is the best accompaniment.