Inspired by the cuisine of India, this one-dish delight features chutney, cashews and green onions in a delicious combination.
Prep. Time 15 mins
Cooking Time 15 - 20 mins
Yields 6 servings
2 tbsp (28.4 g) butter
6 skinless, boneless chicken breasts
salt
Pepper, to taste
1 onion, chopped
1 large red pepper, cut in thin strips
1 tbsp (15 ml) finely chopped fresh ginger
2 cloves garlic, minced
1 cup (224 g) 35 % Real whipping cream
1/3 cup (67 g) mango 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
Instructions 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.
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