Chicken breast with Dijon mustard curry sauce

Ingredients for 4 servings:

• 4 chicken breast fillets, approx. 120 g each
• 125 g onion(s), chopped
• 2 garlic cloves, chopped
• 120 ml chicken broth
• 1 tbsp curry powder
• 1 tbsp vegetable oil
• 2 tbsp mustard (Dijon)
• 120 ml apricot jam
• 120 ml low-fat yogurt
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A delicious, light, summery dish with few calories

Heat the oil in a frying pan (preferably non-stick) over medium heat. Brown the chicken breast for 3 to 5 minutes. Remove from the pan and set aside. Reduce the heat and add the onion and garlic. Sauté gently until softened. You don’t want them to brown, so add a little chicken stock (1-2 tablespoons) if necessary. Add the curry powder, mustard, apricot jam, and the remaining stock and cook for another 10 minutes. Return the meat and any remaining juices to the pan and cook for another 8 to 10 minutes. Add the yogurt and season with salt and pepper. Do not boil again. Tip: To prevent the yogurt from curdling, transfer it to a small bowl and whisk in the hot sauce, tablespoon at a time. Keep adding the sauce until both liquids are at the same temperature, then stir in the yogurt-sauce mixture. Otherwise, nothing will happen. This works exactly the same with sour cream.