chicken breast with cranberry-mango chutney serves 2 1 chicken breast 1 medium sized mango ½ red onion 1½ inch long piece of ginger 2 oz. sweetened cranberries ½ Tsp. of the following: cinnamon, nutmeg, cumin, curry powder, paprika juice from ½ lemon 1 cyranno pepper saffron white wine honey flour salt, pepper olive oil 1 oz. butter 1. Chop ½ onion, peel and chop 1½ inches of ginger. Cut the mango in half, cut away skin and chop. 2. Heat olive oil in frying pan. Cut chicken breast in half and season both sides with salt and pepper. Dust the breast in a bit of flour. 3. Fry the breast in the pan, flipping occasionally. 4. Preheat another pan on a medium setting. Place 1 oz. butter in the pan and saute the onion and ginger lightly don't brown. 5. Add 2 oz sweetened cranberries and mango to the onion/ginger pan. Add ½ tsp. each of the cinnamon, nutmeg,cumin,curry powder, and paprika. Season with a bit of salt, a pinch of saffron, and cyranno pepper. 6. Round off with a bit of white wine, lemon juice and honey. Cook and stir until everything has been heated thoroughly and the mango is soft and easily broken apart. 7. Spoon the chutney on top of the breast and serve immediately. back