On 2014-01-08 3:39 PM, Dave Smith wrote:
> On 2014-01-08 12:32 PM, gtr wrote:
>> I somehow got 2 pints of this and have nothing planned for its use.
>> Anything easy that doesn't involve desserts that I can do with this?
>>
>
>
> It is great for sauces. I use it occasionally for mango chicken. I don't
> know what I did with the recipe but this is your lucky day because I
> found it online. This stuff is delicious and it is a quick and easy meal.
>

Oops . forgot to include the link.


http://www.dairygoodness.ca/recipes/mango-chicken


ngredients
2 tbsp (30 mL) butter
6 skinless, boneless chicken breasts
Salt and pepper, to taste
1 onion, chopped
1 large red bell pepper, cut in thin strips
1 tbsp (15 mL) finely chopped fresh ginger
2 garlic cloves, minced
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) mango chutney or
peach chutney
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar or
rice vinegar
3 green onions, thinly sliced
1/4 cup (60 mL) coarsely chopped cashews

Real cream is what naturally separates from and floats on top of the
milk layer of freshly gathered milk.
This recipe is brought to you by:
Preparation

Melt butter in large skillet over medium heat. Sprinkle chicken with
salt and pepper; add to pan. Cook, turning once, until golden and cooked
through, 4 to 5 min per side. Remove chicken to a platter; cover loosely
to keep warm.

To pan, add onion, red pepper, ginger and garlic; cook, stirring
frequently 2,3 min. Whisk in cream, chutney, mustard and vinegar. Bring
sauce to a boil and simmer 5 min until slightly thickened.

Reduce heat and add chicken. Stir in green onions, salt and pepper.
Sprinkle with cashews. Serve with rice.