Chicken breast in creamy apricot gravy

[Ingredients:]

Chicken breast in creamy apricot gravy

Category: Meat dishes

Ingredients
chicken breast	2 pcs. middle

Cooking method

• Ingredients:
  
• chicken breast - 2 pcs. middle
  
• onions, carrots, spices - for broth
  
• gravy sauce:
  
• chicken broth - 1/2 cup
  
• white wine - 2 tbsp. l.
  
• thick cream - 4 tbsp. l.
  
• butter - 20 grams
  
• flour - 1 tsp. with a slide
  
• apricots - 2 pcs.
  
• salt, pepper - to taste
  
• garnish:
  
• couscous - 100 grams
  
• chicken broth - 200 ml.
  
• salt to taste
  
• green onions - to taste
  
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• Preparation:
  
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• Boil chicken breasts, add chopped onions, carrots, dried herbs to the broth. You should not pour a lot of water, just to cover the meat, with a small top. We leave the boiled breasts in the broth so that the meat does not become dry.
  
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• Couscous garnish
  
• Pour the couscous groats into a bowl, pour the chicken broth (in which the breasts were cooked) along with the onions and carrots, mix, leave to swell. Stir periodically so that the cereal absorbs the broth.
  
• 
  
• Gravy sauce:
  
• Pour broth from boiling breasts into a ladle, add wine, butter, set on fire.
  
• Dilute the flour in cold cream, stir with a jar until smooth. Pour the cream into a ladle, stirring continuously, so that the flour cream dissolves in the broth uniformly, without lumps.
  
• Add salt and pepper to taste, let the sauce thicken for 3-4 minutes over low heat.
  
• Cut the apricots into thin slices and add to the sauce, stir and cook for another 3-5 minutes, stirring occasionally. The sauce thickens and cools quickly, so it is better to prepare the side dish and sauce at the same time.
  
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• It is advisable to cut the breast into thick pieces (so that the meat does not fall apart), put in a saucepan, pour the gravy on top and simmer a little, 2-3 minutes, the meat will be very soft, with the taste of creamy gravy, soaked in sauce - very tasty and tender!
  
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• We collect the dish:
  
• We put the mold on the plate, put the couscous into it, condense the porridge in the mold, then remove the mold and the couscous remains on the plate as a neat cylinder.
  
• Cut the breast, put it neatly on a plate, around the couscous
  
• pour the porridge and meat with the gravy sauce, sprinkle with a little green onions, and serve.
  
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The dish is designed for

2 servings

Note

When there is a boiled breast with broth at home, it turns out very quickly to cook lunch or dinner.

In the photo I give a variant of the breast with sauce, since the breast stewed in gravy is "non-photoginic" and does not look so impressive. Breast is tastier and more tender after simmering in sauce - try it and you won't regret it!

Chicken breast is usually a little dry - and with gravy, sauce, it's very good!

Classic cream sauce with broth, cream and wine. To make the sauce not bland, I added fresh apricots to it.

Couscous is also quick to cook. You can warm up the cereal with broth in a saucepan to remove excess liquid, salt to taste.

Cook with pleasure and bon appetit!