Ingredients:
4 chicken breast fillets
1 tablespoon oil
30 g butter
4 spring onions, chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 (170 g) cans mango pulp
1/3 cup sour cream
1 tablespoon grainy mustard
1/2 cup low-fat chicken broth
salt
freshly ground black pepper, to taste
Directions:
Trim chicken of excess fat and sinew.
Head oil and butter in pan; add chicken fillets.
Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.
Remove from pan, cover with aluminium foil.
Keep warm.
Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.
Add mango, sour cream, mustard and stock to pan.
Bring to boil, reduce heat; simmer 3 minutes until heated through, stirring occasionally.
Season, pour over chicken and serve.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.