Chicken Roasted With Sour Cream Lemon Juice And Mango Chutney Recipes

CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE AND MANGO CHUTNEY

Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney image

Provided by Amanda Hesser

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 whole boneless, skinless chicken breasts, cut in half, 4 ounces each
1/2 cup Hellmann's mayonnaise
1/2 cup sour cream
2 tablespoons Major Grey's mango chutney
1 teaspoon curry powder
Juice of 1 Meyer lemon or 1 regular lemon
Freshly ground black pepper

Steps:

Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 710, UnsaturatedFat 43 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 14 grams, TransFat 0 grams

CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE, AND MANGO CHUTNEY

Chicken Roasted with Sour Cream, Lemon Juice, and Mango Chutney image

The Essential New York Times Cook Book, page 480

Provided by burgesk

Categories Main Dish

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

6 boneless chicken breasts cut in half
1.5 cups Mayonnaise
1.5 cups Sour cream
6 tablespoons Major Grey's mango chutney
3 teaspoons Curry powder
3 Fresh lemon juice from
Freshly ground pepper

Steps:

1. Heat oven to 450. Lay chicken in a medium baking dish. 2. Whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk. Add the lemon juice a little at a time until tastes to your liking...it should taste quite tangy. 3. Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Season with pepper and serve. Serve with sauteed potatoes with parsley (page 283) and a vegetable.

Nutrition Facts : Calories 742 calories, Fat 54.9793512938357 g, Carbohydrate 7.96885437670518 g, Cholesterol 153.698750014218 mg, Fiber 2.63259364891052 g, Protein 56.4447156260718 g, SaturatedFat 10.497718758193 g, ServingSize 1 1 Serving (393g), Sodium 464.450500261451 mg, Sugar 5.33626072779466 g, TransFat 3.21157625197568 g

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