John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets, approx. 750 g
- 30 g flour
- 1 tbsp oil
- 1 large onion(s), cut into wedges
- 1 tbsp mustard (Dijon)
- 200 ml nectar (apricot)
- 400 g apricot(s), halved (can)
- salt and pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
casserole from the oven
Preheat oven to 180°C. Drain the apricots, reserving the juice. Mix the flour with salt and pepper. Coat the meat in the seasoned flour. Heat the oil in a pan. Fry the meat over medium heat until light brown. Remove and drain on kitchen paper. Sauté the onion wedges in the oil for about 1 minute. Place the meat and onion in an ovenproof dish (approx. 2.5 l). Mix the mustard and apricot nectar with the reserved apricot juice from the can and pour over the meat. Cover tightly and bake in the oven for about 30 minutes. Add the apricot halves and bake uncovered for about 10 minutes, until the meat is cooked through. Serve with tagliatelle and green vegetables or crusty bread.
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