Rinse the meat, pat dry, rub with the spices, turn in flour, egg, breadcrumbs. Melt both types of butter in a coated pan. Fry the chicken breasts until golden brown while constantly dousing the frying fat.

Peel the potatoes, cut them and cook them in salted water, drain them, add the milk and mash them. Stir in the butter, season with nutmeg.

Clean the peppers, cut into pieces and sweat with the onion. Cut the apricots and place in the pepper pot with the marjoram. Pour in the broth. Let simmer for 5 minutes. Add curry and bind with starch if necessary.

Arrange on preheated plates. I wish you a good appetite and a nice Sunday.