Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2whole boneless, skinless chicken breasts, cut in half, 4 ounces each
- ½cup Hellmann's mayonnaise
- ½cup sour cream
- 2tablespoons Major Grey's mango chutney
- 1teaspoon curry powder
- Juice of 1 Meyer lemon or 1 regular lemon
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
713 calories; 59 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 28 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 28 grams protein; 415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
My teen requests this often as "yellow chicken," and it is both delicious and easy. We also appreciate the couscous recipe that is mentioned in the original column. Off to make it again right now....
This has become a new favorite in our house. It is fast, ridiculously easy, and has amazing sauce. I use the juice of a whole lemon and it has a nice tang. My only modification is that I pound the chicken breasts to an even thickness rather than cutting them in half -- this adds a couple of minutes to the cooking time. I want to try using as a base for chicken salad, but there is never any leftover!
My teen requests this often as "yellow chicken," and it is both delicious and easy. We also appreciate the couscous recipe that is mentioned in the original column. Off to make it again right now....
Use this as the base of mulligatawny soup. Did so on 9/30/23. Chicken had been a bit over spiced and tough, but was terrific when cut up small and made into soup. include the sauce and the leftover rice, thickens it beautifully.