Ingredients
| 4 |
chicken breasts |
| a little |
cooking oil |
| 150 ml |
chicken stock |
| 240 ml |
whipping cream |
| 60 ml |
FAIRTRADE red wine |
| 15 ml |
margarine |
| 50 gm |
Fair Trade cashew nuts |
| 2 medium |
FAIRTRADE Mangoes |
| 15 ml |
FAIRTRADE raw cane sugar |
| FAIRTRADE |
Sources
FAIRTRADE Fresh fruit and veg
Mango
Cashew Nuts
Wine
Sugar
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Method
Preparation
Peel and slice the mangoes.
Cooking
Season the chicken and then brown the fillets in a little hot oil to seal the flavours.
Add the chicken stock, bring to the boil, reduce to a simmer and cook, covered,
for about 20 minutes or until the chicken is tender.
Remove the chicken to a hot dish and keep warm.
Adjust seasoning.
Whip the cream and then spoon it into the pan.
Stir in gently and heat slowly until the sauce thickens.
Mix the red wine and the sugar and add to the pan except for 15 ml.
Mix well.
In a side pan, melt the margarine and toast the cashews until light brown.
Keep a few for garnish and add the rest to the pan.
Put a few mango slices to one side for garnish, and, using the remaining wine, warm the other pieces and add to the sauce.
Gently re-heat and then pour over the hot chicken.
Assembly
Sprinkle with the remaining cashew nuts and arrange the mango garnish decoratively around the plate.
To serve
Serve with vegetables
and spicy rice.
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