2 thin leeks -- about 250g each

100 grams red currants -- (aalbessen)

1 egg -- lightly beaten

1/2 tablespoon French mustard

3 tablespoons flour

4 kip filets -- about 100g each

celery salt pepper 2 tablespoons butter

1 Granny Smith apple

2 tablespoons 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