I tried this Mango Chicken recipe tonight from the Winter
2005 edition of the LCBO Food and Drink magazine. This is
one Rachel could use for her 30 minute meals, and she still
would have had time to do a fancy dessert. The most time
consuming part of it was cooking up some Basmati rice on
which to serve it. I started the rice, got the other
ingredients together, and when the rice was half done I
started frying the chicken.
Mango Chicken
2 Tbsp. Butter
6 boneless skinless chicken breasts
1 onion chopped
1 Tbsp. Chopped fresh ginger
2 gloves garlic minced
1 red pepper sliced into thin strips
1 cup 35% cream
2 Tbsp. Dijon mustard
1 Tbsp. Red wine vinegar
1/3 cup mango or peach chutney
3 green onions thinly sliced
1/4 cup coarsely chopped cashews
1. Melt butter in frying pan over medium heat. Sprinkle
chicken with a little salt and pepper and add to pan. Cook,
turning once until golden brown and cooked 4-5 minutes per
side. Removed chicken to platter and cover loosely with
foil
2. To pan, add onion, red pepper, ginger and garlic,
stirring constantly for 1 minute. Whisk in whipping cream,
mustard, chutney and vinegar.
3. Bring sauce to a boil and simmer until slightly
thickened.
4. Reduce heat and add chicken. Stir in green onions.
5. Sprinkle with cashews
Serve on rice.
6 servings.