Chicken Breast Fillet with Pepper and Apricot Sauce

Drain the apricots in a sieve, collecting the juice and cut the fruit into strips.

Cook rice in salted water according to package directions.

Rinse chicken breasts in cold water, pat dry and season with salt and pepper on all sides.

Heat oil in a frying pan, brown chicken breasts well on both sides and continue frying over medium heat for about 15 minutes. After 5 minutes turn and add the apricot strips, after another 10 minutes remove the chicken breast fillet from the pan, wrap in aluminum foil and let rest.

Pour cremefine into the pan with the apricots, stir in, bring to a boil once, season with salt, pepper, lemon juice and apricot juice.

Cut the chicken breasts and serve with sauce and rice.

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