Mango Chicken

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
mango chicken

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

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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 426 Calories
Protein: 35 g
Carbohydrate: 20 g
Fat: 23 g
Fibre: 1 g
Sodium: 492 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 56 mg
Vitamin C: 79 % / 47 mg
Niacin: 90 % / 21 mg
Vitamin B6: 40 % / 0.7 mg
Vitamin A: 29 % / 294 mcg