for 4 person

Sauce

1 tbsp	olive oil
1	red onion, cut into strips
1	garlic clove, squeezed
4	apricots, quartered
1 tsp	hot curry powder
250 g	cherry tomatoes
2 tbsp	white balsamic vinegar
1 tsp	salt
a little	pepper

Chicken

1 tsp	mustard
2 tbsp	olive oil
¼ tsp	hot curry powder
½ tsp	salt
4	chicken breasts (each approx. 120 g)
4 sprig	basil, leaves torn off

How it's done

Sauce

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the apricots and curry, cook for approx. 2 mins. Add the tomatoes and balsamic, bring to the boil, season with salt, cover and simmer for approx. 15 mins.

Chicken

In a small bowl, combine the mustard with all the other ingredients up to and including the salt. Coat the chicken in the mixture. Heat a non-stick frying pan. Add the chicken, fry for approx. 5 mins. on each side. Serve with the apricot and tomato sauce, garnish with the basil.

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