Chicken breast in almond sauce

Ingredients for 4 servings:

• 4 chicken breasts
• Salt and pepper, white
• 4 tbsp olive oil
• 2 onions, finely chopped
• 2 carrots, finely diced
• 1 stalk(s) leek, cut into fine rings
• 200 g ground almonds
• 125 ml chicken broth
• 250 ml cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Chicken with almond sauce

Season the chicken breasts with pepper and salt and sear on both sides in a pan with 2 tablespoons of olive oil. Remove the breasts from the pan and sear the onions, leeks, and carrots in the remaining olive oil. Add the ground almonds and deglaze with chicken stock. Bring everything to a boil briefly and then place the chicken breasts back on top of the vegetables. Let everything simmer for about 10 minutes. Remove the chicken breasts from the sauce and let them relax briefly in aluminum foil. Whip the cream until stiff peaks form and stir into the sauce. Season again with salt and pepper, if desired. Slice the chicken breasts diagonally and arrange on a plate, then pour over the sauce. Serve the remaining sauce separately. I serve the dish with curry rice and a well-chilled, dry white wine.