Ingredients for 4 people:
2 chicken breast fillets
salt, pepper
4 tbsp oil
1 small mango
2 red onions
2-3 tsp fresh thyme leaves
1 pinch of chilli powder
50 ml dry white wine
300 ml chicken stock (glass)
2 tsp cornflour
1 bunch of celery
Preparation:
1. Season chicken breast fillets with salt and pepper. Heat 1 tbsp oil in a coated
pan. Fry the chicken breasts for 12-14 minutes.
2. Peel the mango and cut the flesh from the fibrous core. Dice the mango flesh. Peel the onions and cut into wedges. Pluck the thyme leaves from the stems. Remove the meat from the pan and wrap in aluminium foil and keep warm.
3. Add 1 tbsp oil to the pan. Sauté the onions and thyme in it. Add the mango, braise for 1-2 minutes and season with chilli powder. Deglaze with white wine and 200 ml chicken stock. Mix the cornflour with a little cold water and stir into the sauce. Bring to the boil once while stirring. Season with salt and pepper.
season to taste.
4. Clean, rinse and chop the celery. Heat the remaining oil. Sauté the celery for about 5 minutes, gradually adding the remaining chicken stock. Pour in the rest of the chicken stock. Season with salt and pepper. Cut the chicken breast into slices and serve with the mango sauce and celery.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 293
Joule: 1223
Protein: 32.1 g
Fat: 11,8 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
