Chicken breast with pineapple and spring onions

Ingredients for 4 servings:

• 600 g boneless, skinless chicken breast
• 1 medium-sized can of pineapple, diced
• 1 bunch of spring onions, cut into fine rings
• 2 medium-sized onions, diced
• 2 medium-sized garlic cloves, finely diced
• 200 ml chicken stock
• 100 ml sweet cream
• 75 ml dry white wine
• some salt and pepper, black
• ½ tbsp curry powder
• chili powder
• some flour or potato flour
• ½ bunch chives, fresh or dried, finely chopped
• some oil for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

fruity

Cut the chicken breast into strips, wash, pat dry, and flour. Heat the oil in a pan, fry the meat until light brown, remove from the pan, and set aside. Brown the diced onion and garlic in the same pan, deglaze with chicken stock, bring to a boil, and puree. Add the cream and white wine and bring back to a boil. Add the chicken breast, pineapple, spring onions, and chives and simmer briefly. Season with salt, black pepper, curry powder, and chili powder. Serve hot. Serve with buttered rice flavored with saffron and fruity iceberg lettuce.