Mango Chicken

Name: Mango Chicken
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 6 skinless; boneless chicken breasts; Salt and pepper to taste; 1 onion chopped; 1 large red bell pepper cut in thin strips; 1 tbsp (15 mL) finely chopped fresh ginger; 2 garlic cloves minced; 1 cup (250 mL) 35 % cream; 1/3 cup (80 mL) mango chutney or peach chutney; 2 tbsp (30 mL) Dijon mustard; 1 tbsp (15 mL) red wine vinegar or rice vinegar; 3 green onions thinly sliced; 1/4 cup (60 mL) coarsely chopped cashews

Inspired by the cuisine of India, this one-dish delight features chutney, cashews and green onions in a delicious combination.

Prep: 15 min
Cooking: 15 min - 20 min

Yields 6 servings

Ingredients

2 tbsp (30 mL) butter
6 skinless, boneless chicken breasts
Salt and pepper to taste
1 onion chopped
1 large red bell pepper cut in thin strips
1 tbsp (15 mL) finely chopped fresh ginger
2 garlic cloves minced
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) mango chutney or peach chutney
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar or rice vinegar
3 green onions thinly sliced
1/4 cup (60 mL) coarsely chopped cashews

READY FOR REWARDS?

Preparation

Melt butter in large skillet over medium heat. Sprinkle chicken with salt and pepper; add to pan. Cook, turning once, until golden and cooked through, 4 to 5 min per side. Remove chicken to a platter; cover loosely to keep warm.

To pan, add onion, red pepper, ginger and garlic; cook, stirring frequently 2,3 min. Whisk in cream, chutney, mustard and vinegar. Bring sauce to a boil and simmer 5 min until slightly thickened.

Reduce heat and add chicken. Stir in green onions, salt and pepper. Sprinkle with cashews. Serve with rice.