Chicken and leek pan with fruit

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 350 g leek
• 1 apple
• ⅛ liter whipped cream
• ⅛ liter white wine
• ¼ liter vegetable broth or chicken broth
• 2 tbsp flour
• 3 tsp curry powder (if you like, hot Thai curry powder)
• Sunflower oil
• salt and pepper
• 1 can of tangerine(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the chicken breast into bite-sized pieces and sear on all sides in oil, then season with salt, pepper, and a little curry powder. Remove the meat from the pan. Cut the leek into fairly small rings, wash it, and sear it in the remaining frying fat. Dust the vegetables with flour and curry powder and continue to sear briefly. Then deglaze everything with stock, white wine, and cream. The sauce should thicken slightly from the flour. Add the meat and season with salt, pepper, and curry powder. Finally, add the chopped apple and drained mandarin oranges and heat briefly. Serve with rice or fresh baguette or ciabatta.