Mango Chicken

This yummy recipe was sent in by Pam from Barnsley, in return we sent her a free gift to say thanks.

Prep Time: 10 minutes
Cooking Time: 25 minutes

3/4 chicken broth
1/4 tsp salt
2 tbsp lime juice
1/4 freshly ground pepper
2 tbsp Hawkshead Relish Mild Mango Chutney
3/4 cup silvered red bell pepper
2 tbsp golden or dark raisins
1/4 cup chopped green onions
2 tsp vegetable oil
3/4 tsp arrowroot dissolved in 2 tsp cold water
4 skinless & boneless chicken breast halves
optional: 2 tbsp chopped almonds

Combine the broth, lime juice, chutney & raisins. Set aside while cooking the chicken.
In a large non-stick skillet, heat the oil overa medium heat. When the pan is hot, add the chicken & cook for about 5-6 minutes on each side, or until cooked through. (Turn the heat down a little if the chicken is becoming too brown.) Season lightly with salt & pepper.
Transfer the chicken to a plate & hold in a warm oven. Put the red pepper into the pan & saute for about 5 minutes. Then add the broth mixture & cook for 3-4 minutes until slightly reduced. Pour any juices that have gathered around the chicken into the pan & cook for about a minute. Stir in the green onions & dissolved arrowroot. Cook for about a minute to thicken.
Put the chicken into the pan for about a minuteto coat with the sauce. Transfer to plates & sprinkle the almonds on top.
Note: Try the same preparation with boneless pork loin chops. Cook the pork for about 3 minutes on each side, or until no longer pink. Transfer to the oven & continue with the recipe.