On Wednesday, February 20, 2019 at 11:44:29 PM UTC-5, Dave Smith wrote:
> Tonight we had an old favourite, Mango Chicken. For some reason we
> had not cooked it in ages but we reminded how good is.
>
>
> It is best with small chicken breasts because they can be fried about 5
> minutes on each side an be cooked through.
>
>
> Salt and pepper 4 chicken breasts.
> Toss a couple tablespoons of butter into a hot pan and cook the chicken
> 5 minutes on each side.
>
> Chop one onion, two clove of garlic and a tablespoon of fresh ginger.
> and thinly slice one red pepper.
>
> Combine 2 tablespoons Dijon, 1 tablespoon red wine vinegar and 1/3 cup
> mango chutney.
>
> Slice 3 green onions diagonally for garnish.
>
> When the chicken is nicely browned remove it and put it on a plate and
> cover it with foil
>
> Toss the onion, garlic, ginger an pepper into the pan and sautee until
> softened. Add the red wine vinegar, chutney, mustard and 1 cup of heavy
> cream. Bring it to a boil and reduce it until it is thickened a bit.
> Return the chicken to the pan to warm through in the sauce Serve on a
> platter and garnish with the green onion and some chopped cashews.
>
> Serve with rice and veggie of choice. We had broccoli.

What kind of chutney? (I presume that's where the mango comes in.)
My two favorite chutneys are cilantro and onion.

We had grilled asparagus and chicken. Canned corn for the starch.

Cindy Hamilton