Best 3 Saute Chicken Breast And Vegetables With Mango Chutney And Roasted Garlic Mashed Potatoes Recipes
**Indulge in a tantalizing culinary journey with our sautéed chicken breast and vegetables, complemented by a delectable mango chutney and roasted garlic mashed potatoes. This symphony of flavors promises a delightful experience that will leave your taste buds dancing.**
**1. Sautéed Chicken Breast and Vegetables:**
Tender and succulent chicken breasts take center stage in this sautéed delight. Marinated in a blend of aromatic herbs and spices, the chicken is cooked to perfection, resulting in a juicy and flavorful experience. Accompanying the chicken is a vibrant array of vegetables, each contributing its unique texture and flavor to the dish. Crisp bell peppers, tender broccoli florets, and succulent carrots harmonize beautifully, creating a symphony of colors and tastes.
**2. Mango Chutney:**
A sweet and tangy complement to the savory chicken and vegetables, our mango chutney is a culinary masterpiece. Fresh, ripe mangoes are simmered with a harmonious blend of spices, creating a vibrant and flavorful condiment. The chutney's natural sweetness balances the savory elements of the chicken, while its tangy undertones add a refreshing twist.
**3. Roasted Garlic Mashed Potatoes:**
Creamy, fluffy, and infused with the rich aroma of roasted garlic, our mashed potatoes are the ultimate comfort food. Carefully selected potatoes are boiled until tender, then artfully mashed and combined with a generous helping of roasted garlic. The result is a side dish that exudes a delightful garlicky flavor, perfectly complementing the sautéed chicken and vegetables.
MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI
The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.
Provided by Rhoda Boone
Categories Kid-Friendly Chicken Mango Carrot Zucchini Dinner 1-2-3 Small Plates Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F.
- Option 1: "Plain" but seasoned
- If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
- Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
- Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
- Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.
ROASTED CHICKEN WITH GARLIC MASHED POTATOES
Steps:
- Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
- Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.
SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim chicken breasts.
- Heat oil and butter in frying pan.
- Brown chicken on both sides.
- Remove from pan.
- Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
- Add broth and mix well.
- Return chicken to pan and cook covered for 15 minutes or until done.
- Remove chicken to serving plate, keep warm.
- Add the minced garlic and reduce the sauce by one half.
- Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.
Tips:
- Choose the right chicken breasts. Boneless, skinless chicken breasts are the best choice for this recipe. They are lean and cook quickly.
- Use a large skillet. This will prevent the chicken and vegetables from overcrowding and ensure that they cook evenly.
- Don't overcrowd the skillet. If you add too much chicken and vegetables to the skillet, they will not cook evenly. Cook the chicken and vegetables in batches if necessary.
- Cook the chicken over medium-high heat. This will help to sear the chicken and lock in the juices.
- Don't overcook the chicken. Chicken breasts are very thin and cook quickly. Overcooking will make them dry and tough.
- Use fresh vegetables. Fresh vegetables will have the best flavor and texture.
- Season the vegetables well. Vegetables need to be seasoned well in order to taste their best.
- Use a good quality mango chutney. Mango chutney is a key ingredient in this recipe. Choose a chutney that is flavorful and has a good balance of sweetness and tartness.
- Make the roasted garlic mashed potatoes ahead of time. This will save you time when you are making the chicken and vegetables.
Conclusion:
This sautéed chicken breast and vegetables with mango chutney and roasted garlic mashed potatoes is a delicious and easy-to-make meal. It is perfect for a weeknight dinner or a special occasion. The chicken is juicy and flavorful, the vegetables are tender and crisp, and the mango chutney and roasted garlic mashed potatoes add a delicious touch of sweetness and savory flavor. This dish is sure to please everyone at the table.
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