Recipe By : TIP Magazine
Serving Size : 4 Preparation Time :0:20
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Leeks (250 g ea) -- thin
100 g Red currants (aalbessen)
1 Egg -- lightly beaten
1/2 tb French mustard
3 tb Flour
4 Kip filets (100 g ea)
Celery salt
Pepper
2 tb Butter
1 Granny Smith apple
2 tb Parsley -- chopped
A "kip filet" is a skinless, boneless chicken breast half.
Remove the roots and ugly leaves from the leeks. Slice into thin
rings. Rince in a colander. Let drain.
Rinse the currants. Above a bowl, use a fork to remove the currants
from their stems. In a deep bowl, mix together the egg, mustard, and
flour.
Salt and pepper the kip filets. Melt the butter in a frying pan. Coat
the chicken with the egg mixture. Saute, turning occasionally, until
golden brown on both sides, about 10 minutes total.
Meanwhile, peel and core the apple and cut into thin slices. Remove
the chicken from the pan and keep warm. To the same pan, add the
leeks and cook, stirring, about 2 minutes. Add the currants and
apple. Continue cooking another minute, until warmed through.
Transfer to a serving plate. Arrange chicken on top. Sprinkle with
parsley.
