4 slices
4
tablespoons
25 g
1 teaspoon
4
tablespoons
150 ml
1 |
chicken
breast, about 125 g each
green
peppercorns, lightly crushed
butter
flour
chicken
stock
soured
cream, or plain low fat yoghurt
mango,
peeled, stoned and thinly sliced
salt |
Method :
-
Coat the chicken breasts in the
peppercorns.
-
Sauté them in the butter over
moderately high heat for 5-6 minutes, turning them once.
-
Remove the chicken and keep it warm.
-
Stir the flour into the pan, then the
lime or lemon juice and the stock and bring to the boil, still
stirring.
-
Add the cream or yoghurt and season
with salt.
-
Heat gently.
-
Pour the sauce on to a dish.
-
Arrange the chicken pieces on top,
with a fan of mango slices on each.
-
Serve with a green vegetable such as
broccoli spears.
Serves 4
Note : Mangoes are grown in many
tropical countries and available fresh almost the year around. The skin may be green, red or yellow, the
flesh is bright orange, and surrounds a large flat stone.
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