Chicken Breasts in Mango Sauce

This is a super flavorful and delicious family meal that we all loved!

The house smelled amazing as it baked in the oven and my kids were hovering around in the kitchen waiting for dinner to be served. Big and small really enjoyed it. A little sweet, not too spicy, moist chicken. What's not to like? I used skinless chicken breasts this time but skin-on breasts would work too, and would add a nice crispiness to the dish. 

Ingredients:
Olive oil and butter for frying
6 chicken breasts
1/2 small onion, diced
1/2 cup chicken stock
Sauce:
1 jar mango chutney (9 Ounces/255 Grams)
1/2 cup plain yogurt (I used Greek)
Juice from 1 orange
2 tablespoons butter, in small pieces
2 teaspoons curry powder
salt and pepper, to taste
Fresh cilantro, chopped
Cucumbers, sliced (Optional)


Preparation:

Preheat oven to 375 degrees F.

Season chicken breasts with salt and freshly ground pepper. Heat 2-3 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. When oil is hot add chicken breasts top side down (or skin side, if using). Fry until golden brown, about 5 minutes. Turn and cook the other side 3-4 minutes. Remove breasts to a baking dish. Reduce heat slightly and add diced onion to pan and cook until softened, about 5 minutes. Add chicken stock to pan and deglaze, scraping up all the burned bits. Pour over chicken.

Mix all the sauce ingredients together, season with salt and pepper, pour over chicken. Bake 30 minutes. Remove from oven and sprinkle with cilantro. Serve with rice and Naan. Enjoy!

Serves 6