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Saute Chicken Breast and Vegetables with Mango Chutney and Roasted Garlic Mashed Potatoes Recipe

Saute Chicken Breast and Vegetables with Mango Chutney and Roasted Garlic Mashed Potatoes Recipe

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Saute Chicken Breast and Vegetables with Mango Chutney and Roasted Garlic Mashed Potatoes

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Ingredients:

Serving

1 tbsp butter
4 oz boneless, skinless chicken breast
2 oz flour
salt and freshly ground black pepper
4 oz boneless chicken legs and thighs
1 tbsp fresh chopped herb mixture , rosemary , sage , thyme
sauteed vegetables , recipe follows
roasted garlic mashed potatoes , recipe follows
mango chutney , recipe follows
1/4 head fennel, cored, peeled , to remove tough strings, and sliced thinly
2 stalks asparagus , snapped where tender, peeled, and cut into 2-inch lengths
1/4 rutabaga , cut into 1-inch pieces and tourneed ( football shaped)
1 tbsp olive oil
salt and freshly ground black pepper
1 (5-oz) baking potato , like russet, peeled and diced
1 oz roasted garlic
salt and freshly ground black pepper
1 oz heavy cream
1 tbsp finely diced shallots
1 tbsp olive oil
4 oz fresh mango, diced
1 oz water
2 tbsp cider vinegar
2 tbsp raisins
1 tbsp dijon mustard
salt and freshly ground black pepper
1 tbsp corn syrup
1 tbsp brown sugar

Directions:

Preheat oven to 350 degrees F.
In saute pan over medium heat, add the butter and melt. Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes. Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. The internal temperature should be 160 degrees F on an instant-read thermometer.
Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt. Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes. Finish in the oven as necessary. The internal temperature should be 160 degrees F on an instant-read thermometer.
Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney.
Saute Vegetables:
Blanch all of the vegetables separately in boiling, salted water until crisp-tender. Remove and shock in an ice bath. Drain and set aside.
Just before you are ready to serve, heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the vegetables and saute until heated through.
Roasted Garlic Mashed Potatoes:
In large pot, boil the potatoes until tender. Drain well.
In mixing bowl, combine all ingredients until blended well. Pipe decoratively from a pastry bag or dollop with a large spoon.
Mango Chutney:
Saute the shallots in olive oil until translucent. Add the mango, water, and vinegar. Cook for 30 seconds on high heat and add remaining ingredients. Remove from the heat. Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1369.09 Kcal (5732 kJ)
Calories from fat	625.58 Kcal
		% Daily Value*
Total Fat	69.51g	107%
Cholesterol	239.47mg	80%
Sodium	1612mg	67%
Potassium	1869.01mg	40%
Total Carbs	137.3g	46%
Sugars	46.53g	186%
Dietary Fiber	16.73g	67%
Protein	58g	116%
Vitamin C	82mg	137%
Vitamin A	0.4mg	14%
Iron	7.4mg	41%
Calcium	293.1mg	29%

Amount Per 100 g
Calories	159.31 Kcal (667 kJ)
Calories from fat	72.8 Kcal
		% Daily Value*
Total Fat	8.09g	107%
Cholesterol	27.87mg	80%
Sodium	187.58mg	67%
Potassium	217.49mg	40%
Total Carbs	15.98g	46%
Sugars	5.41g	186%
Dietary Fiber	1.95g	67%
Protein	6.75g	116%
Vitamin C	9.5mg	137%
Iron	0.9mg	41%
Calcium	34.1mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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