Rinse and drain chicory and cress. Cut poultry breast into strips, peel onion and chop finely.
Heat oil in a frying pan, fry chicken breast with onions in it in about 2 min. until golden, season strongly with sprinkle seasoning and freshly ground pepper.
Add apricot jam, juice of one lemon and soy sauce, boil once and cool.
Cut chicory into 3 cm long pieces, mix with chicken breast, sauce and crème fraîche and serve.
Garnish with cress sprigs.
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