Chicken Breasts with Carrots and Pineapple Curry Sauce

Slice the chicken breasts horizontally so that they still hold together in any case.

Spread the lower inner surface with 1 tablespoon of Mostarda Purée Pineapple Curry and top each with 2-3 basil leaves. Fold back together and secure with 2 wooden sticks each, if desired.

Peel the carrots and cut into small sticks, sauté in hot oil and season with salt and pepper.

Pour the water and steam the carrots covered until soft.

Meanwhile, season the chicken breasts with salt and pepper. Fry in butter over medium heat for 5-6 minutes on each side. Cover and keep warm.

Deglaze the gravy with vermouth, white wine and stock and reduce everything to just under a 100 ml.

Add the Mostarda Purée Pineapple Curry and the cream and bring the sauce to the boil briefly. Season to taste with salt and pepper.

Serve the chicken breasts and the carrots with a little sauce on warmed plates. Garnish with basil if desired.

Preparation Tip:

Basmati rice is the best side dish.

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