Recipe courtesy of Scott Graves

Saute Chicken Breast and Vegetables with Mango Chutney and Roasted Garlic Mashed Potatoes

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 1 serving
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1 tablespoon butter

4 ounces boneless, skinless chicken breast

2 ounces flour

Salt and freshly ground black pepper

4 ounces boneless chicken legs and thighs

1 tablespoon fresh chopped herb mixture, rosemary, sage, thyme

Sauteed Vegetables, recipe follows

Roasted Garlic Mashed Potatoes, recipe follows

Mango Chutney, recipe follows

Saute Vegetables:

1/4 head fennel, cored, peeled, to remove tough strings, and sliced thinly

2 stalks asparagus, snapped where tender, peeled, and cut into 2-inch lengths

1/4 rutabaga, cut into 1-inch pieces and tourneed (football shaped)

1 tablespoon olive oil

Salt and freshly ground black pepper

Roasted Garlic Mashed Potatoes:

1 (5-ounce) baking potato, like russet, peeled and diced

1 ounce roasted garlic

Salt and freshly ground black pepper

1 ounce heavy cream

Mango Chutney:

1 tablespoon finely diced shallots

1 tablespoon olive oil

4 ounces fresh mango, diced

1 ounce water

2 tablespoons cider vinegar

2 tablespoons raisins

1 tablespoon Dijon mustard

Salt and freshly ground black pepper

1 tablespoon corn syrup

1 tablespoon brown sugar


  1. Preheat oven to 350 degrees F.
  2. In saute pan over medium heat, add the butter and melt. Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes. Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. The internal temperature should be 160 degrees F on an instant-read thermometer.
  3. Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt. Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes. Finish in the oven as necessary. The internal temperature should be 160 degrees F on an instant-read thermometer.
  4. Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney.

Saute Vegetables:

  1. Blanch all of the vegetables separately in boiling, salted water until crisp-tender. Remove and shock in an ice bath. Drain and set aside.
  2. Just before you are ready to serve, heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the vegetables and saute until heated through.

Roasted Garlic Mashed Potatoes:

  1. In large pot, boil the potatoes until tender. Drain well.
  2. In mixing bowl, combine all ingredients until blended well. Pipe decoratively from a pastry bag or dollop with a large spoon.

Mango Chutney:

  1. Saute the shallots in olive oil until translucent. Add the mango, water, and vinegar. Cook for 30 seconds on high heat and add remaining ingredients. Remove from the heat. Serve at room temperature.
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