Saute Chicken Breast And Vegetables With Mango Chutney And Roasted Garlic Mashed Potatoes
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Butter60 g
Flour1
Salt1 tbsp
Olive Oil30 g
Roasted Garlic30 g
Heavy Cream1 tbsp
Shallot (finely diced)110 g
Mango (fresh, diced)30 g
Water2 tbsps
Cider Vinegar2 tbsps
Raisin1 tbsp
Dijon Mustard1 tbsp
Corn Syrup1 tbsp
Brown SugarDirections:
1
Preheat oven to 350 degrees F
2
In saute pan over medium heat, add the butter and melt
3
Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes
4
Then flip and sprinkle with seasoning salt and roast in the oven until cooked through
5
The internal temperature should be 160 degrees F on an instant-read thermometer
6
Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt
7
Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes
8
Finish in the oven as necessary
9
The internal temperature should be 160 degrees F on an instant-read thermometer
10
Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney
11
Blanch all of the vegetables separately in boiling, salted water until crisp-tender
12
Remove and shock in an ice bath
13
Drain and set aside
14
Just before you are ready to serve, heat a large saute pan over medium-high heat
15
Add the olive oil and heat
16
When the oil is hot, add the vegetables and saute until heated through
17
In large pot, boil the potatoes until tender
18
Drain well
19
In mixing bowl, combine all ingredients until blended well
20
Pipe decoratively from a pastry bag or dollop with a large spoon
21
Saute the shallots in olive oil until translucent
22
Add the mango, water, and vinegar
23
Cook for 30 seconds on high heat and add remaining ingredients
24
Remove from the heat
25
Serve at room temperature