Spiced Chicken Breasts with Mango Cream Sauce
Green Beans, Cashews & Rice
Cooking time
30 minutes
Servings
4
Calories
780 /serving
Sometimes it’s okay to lick your plates! This sauce is so spectacular, everyone may forget their manners making sure they get every last drop. First, you’ll brown chicken breasts until succulent in a fragrant blend of Indian-themed spices. Adding butter to the pan fond, you’ll tip in mango chutney, cream and demi-glace to create a tongue-coating concoction. Sautéed green beans get added crunch from cashews, served alongside comforting warm white rice.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 600g Green beans
- 1 Lime
- 30g Mango chutney
- 25g Roasted cashews
- 320g White rice
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Cashews, Milk, Mustard
You will need:
Medium pot
Zester
Salt & pepper (S&P)
2 Large pans
Oil
3 tbsp Butter
Total Fat
28 g
Saturated Fat
13 g
Sodium
550 mg
Total Carb
86 g
Sugars
9 g
Protein
49 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, zest and cut the lime into 6 wedges. Remove the stem ends of the green beans.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
In the reserved pan, heat 2 tbsp butter on medium. Add the remaining spices and cook, scraping up any browned bits, 15 to 30 sec., until fragrant. Add the cream and demi-glace. Cook, stirring frequently, 2 to 3 min., until combined. Add the mango chutney, juice of 2 lime wedges and S&P; stir well.
Sauté the green beans
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the green beans and sauté, 1 to 2 min., until beginning to soften. Add 2 tbsp water and S&P. Sauté, 1 to 2 min., until crisp-tender. Add 1 tbsp butter, the cashews and S&P; toss well.
Finish & serve
To the pot of rice, add the lime zest and S&P; stir well. Divide the rice between your plates. Top with the green beans and chicken. Spoon the sauce over the chicken. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
