Recipe - Kip Filet With Apples And Red Currants

2 Thin leeks; about 250g each
100 g Red currants; (aalbessen)
1 Egg; lightly beaten
One half tablespoon French mustard
3 tablespoon Flour
4 Kip filets; about 100g each
Celery salt
Pepper
2 tablespoon Butter
1 Granny Smith apple
2 tablespoon Chopped parsley

Translation: 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.

Per serving: Cal 300
Recipe By : TIP Magazine

Posted to EATL Digest 6 November 96

Date: Thu, 7 Nov 1996 15:40:46 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL