Turmeric chicken with peaches and basmati rice

Ingredients for 4 servings:

• 2 chicken breast fillets
• 1 cup of sweet cream
• 1 can peach(s), alternatively apricots or pears
• 1 tbsp turmeric
• 1 jar wine, white, dry
• ½ jar meat broth
• 1 tbsp clarified butter or olive oil
• 1 ½ jars Basmati
• 1 tsp clarified butter
• 2 ¾ glasses of meat broth, alternatively water, for the rice

Instructions

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

Indian without curry and spice

Briefly sauté the basmati rice in a pot with the clarified butter, deglaze with the liquid, bring to a boil once, stir, put the lid on, and turn off the stove (but leave the pot on the stove). Cut the chicken fillets into approximately 1/2 cm thick strips, roast them vigorously with the clarified butter or olive oil in a non-stick, deep pan until lightly golden brown (they don’t need to be cooked all the way through, as they can still simmer in the sauce). Drain the peaches and cut them into wedges. Add the turmeric to the chicken and roast briefly (just enough to get direct heat). Immediately add the peaches and deglaze with the white wine. Pour in the meat broth and sweet cream and season with salt and pepper. Simmer for about 10 minutes, stirring frequently. Season to taste and serve with the basmati rice.