Chicken Breasts with Curry Sauce

Remove the skin from the onions and dice them. Quarter peppers, remove seeds, cut into strips. Sauté one tbsp. butter and onion cubes until golden. Brown long grain rice in it, fill up with clear soup, swell for 20 min with closed lid. Add diced ham.

For the sauce, sauté remaining onions in 2 tbsp. butter. Mix in flour and curry, add clear soup and thicken. Add bell bell pepper strips and whipped cream, make 2 min. Brown 1 tbsp. butter over medium heat, roast chicken breasts 5 min each side, season with salt and season with pepper. Pour in sauce and let stand briefly.

Serve with a leaf salad of pineapple, orange and banana in a marinade of juice of one lemon with a tiny bit of sugar and brandy.

One unit has 778 calories or 3255 joules.

Tip: It’s best to use your favorite ham – then your dish will taste twice as good!

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