I love spicy foods. Not too spicy though. Just enough to lend flavor with a bite. So while shopping, this jar of Hot Mango Chutney jumped off the shelf into my basket and I decided to try it over chicken breast.
My husband liked the sauce with the roasted potatoes as well. I just kept with the chicken.
For two people:
Two chicken breast, boneless, skinless if you prefer
Sauce ingredients derived from Virginia Willis cooking class
1 tablespoon flour
1 1/2 cups chicken stock (I use Knorr in small containers and mix according to directions)
1/2 cup Hot Mango Chutney
Pinch of Salt and pepper
Heat a tablespoon of oil, I use Canola, in a medium sauce pan. Add the shallot and cook until translucent. Add flour to shallots and stir. Whisk in chicken stock, and chutney. Bring to a boil, then reduce to a simmer and cook until thickened.
Coat the bottom of a skillet with Canola Oil and place room temperature chicken breast in the skillet. Sear on each side about five to seven minutes depending on thickness of breast. Transfer to a platter and slice chicken across the breast. Drain any liquid into Chutney. Plate the chicken and spoon the sauce over same.
Serve with roasted potatoes and a green bean salad.
For roasted potatoes use red potatoes and quarter. Coat in a plastic bag made of Extra Virgin Oil, preferably from Georgia Olive Oil Farms , rosemary , salt and pepper. Bake in 400° F oven for 30 minutes or until tender.
For Green Bean Salad, slice two red bell peppers and one large, sweet onion, preferably Vidalia. Sauté vegetables to your suitable palate. Drizzle an extra virgin olive oil with balsamic vinegar mixture over vegetables.