Wash thyme, shake dry and peel off the leaves. Finely chop the apricots. Rinse the chicken through cold water, pat dry. Peel onions and cut into thick slices. Clean mushrooms and cut into bite-sized pieces. Drain the green peppercorns from the jar. Prepare rice according to package instructions
Mix the apricots, thyme and cumin in a bowl. Season with salt and pepper.
Cut a hole into the sides of the chicken pieces and fill with apricot mixture. Fix with skewers. Heat oil in a pan and sauté the chicken breasts on both sides until golden brown. Season with salt. Remove chicken breasts from the pan and set aside.
The Creamy Pepper Sauce
Then fry mushrooms and onions in the same pan before it cools, for about 3 minutes. Melt Oldenburger Butter in the same pan, dust with flour and cook for about 2 minutes. Add broth, juice and Oldenburger Chef’s Cooking Cream. Then, stir in the mustard and peppercorns. Add chicken breasts to the sauce and simmer for about 10 minutes.
The Final Touch
Cut the chicken and serve with sauce and rice.