Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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.
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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....
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.
This has become a staple in our house. I also now make it with substitutions for a Tarragon and White Wine Vinegar Chicken.
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