Sandra's chicken fillet 'Tutti – Frutti'

Ingredients for 4 servings:

• 6 tbsp almond flakes
• 300 g basmati or jasmine rice
• 4 ports. Chicken breast fillet(s) à 200 g
• Salt and pepper, black
• curry powder
• 2 tbsp oil
• 2 cans of fruit (fruit cocktail), 425 g drained weight
• 1 red chili pepper(s)
• 1 tbsp flour
• 300 g Cremefine for cooking or cream
• 300 ml milk

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chicken fillet with a delicious fruity sauce made from fruit and curry

Toast the flaked almonds in a pan without oil until golden brown, then set aside. Cook the rice in salted water according to the package instructions until golden brown. Drain the fruit, reserving the juice. Clean the chili pepper, scrape out the seeds, and finely chop the pepper. Pat the meat dry, season with salt and pepper, and fry slowly on both sides in a pan. When the meat is cooked, remove from the pan and keep warm, ideally wrapping it in aluminum foil. Briefly sauté the chili in the cooking fat, sprinkle with the flour, and sauté gently. Now add the cream, milk, and the juice from the fruit cocktail, stirring constantly. It should be a creamy sauce. Stir in the curry, season with salt and pepper, and simmer for about 5 minutes over medium heat. Drain the rice and let it cool. Season the sauce again and stir in the fruit. Slice the meat and serve with the sauce and rice. Serve sprinkled with toasted almond flakes.