- Course: Main Course
- Skill Level: Beginner
- Servings : 4
- Prep Time : 30m
- Cook Time : 25m
- 8 Small boneless skinless chicken breast
- 1 Tbsp Al Wadi Al Akhdar butter
- 1 Cup fresh mango, diced
- 1 Cup coriander, coarsely chopped
- 1/2 Cup soy sprouts
- 1/2 Cup cooking cream
- 1/2 Tsp curry powder
- 3 Tbsp sesame seeds
- 1 Cup chicken stock
- Al Wadi Al Akhdar Olive oil, to drizzle
- 1 Bag Al Wadi Al Akhdar Frozen Green Asparagus
- Salt & Pepper, to taste
To prepare the chicken: place chicken breasts between two sheets of plastic wrap and flatten with a rolling pin.
Rub chicken breast with salt and pepper and drizzle with olive oil. Place breasts in a baking pan, drizzle more oil if desired, and cook 5 minutes on each side or until golden and cooked through.
Meantime, in a small saucepan heat butter and add mangoes, coriander and sprouts. Stir for about 2 minutes then add cream, stock and curry. Keep stirring constantly until liquid is reduced then lastly add in the sesame seeds.
To prepare the asparagus, heat olive oil in a skillet and place whole asparagus pieces as one layer, sauté for about 3 minutes.
Transfer the chicken breasts to a serving plate and top with the mango mixture and serve with asparagus. If desired, sprinkle with more sesame seeds and coriander.
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