This week Sharon and I chose recipes from the Poultry and Game chapter of The Essential New York Times Cook Book. I decided to make Chicken Roasted With Sour Cream, Lemon Juice, and Mango Chutney. This was really good. The sauce was tasty, creamy, and tangy with a little heat from the curry. The sauce came together in about 5 minutes and the cooking time was about 15 minutes making this a great dinner when you are short on time.
All you do is whisk together the mayonnaise, sour cream, chutney, curry powder, and lemon juice. Pour the sauce over the chicken breasts and cook for 15 minutes. That's it!
CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE, AND MANGO CHUTNEY
2 whole boneless, skinless chicken breasts (8 ounces each), cut in half.
1/2 cup Best Foods or Hellmann's mayonnaise
1/2 cup sour cream
2 TBSP. Major Grey's mango chutney
1 tsp. curry powder
Juice of 1 lemon, preferable a Meyer lemon
Freshly ground black pepper
Heat oven to 450~. Lay the chicken in a medium baking dish (either Pyrex or enameled cast iron).
Whisk together the mayonnaise and sour cream in a small bowl. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time, tasting as you go. It should taste quite tangy. Stop when it is to your liking.
Spoon 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.
Recipe from The Essential New York Times Cook Book