Chicken with Blackcurrant Sauce and Mange Tout

chicken with blackcurrant sauce and mange tout

Chicken with Blackcurrant Sauce and Mange Tout

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Servings: 4
Calories: 377


  • 4 chicken breasts skinned and boned
  • 2 tbsps seasoned flour
  • Oil for shallow-frying
  • 8 oz fresh blackcurrants
  • Juice of 1 orange
  • 1/4 pint red wine
  • Caster sugar to taste
  • Chicken stock
  • 8 oz cooked mange tout
  • Julienne strips of orange peel
  • 4 lemon slices
  • A few whole fresh blackcurrants


  • Dust the chicken lightly in the seasoned flour.
  • Heat the oil in a frying pan and fry the chicken breasts gently for about 6 minutes on each side, or until tender but cooked through.
  • Meanwhile make the blackcurrant sauce. Put the blackcurrants into a pan with the orange juice, red wine and sugar to taste. Cover and simmer gently until the blackcurrants are soft, which will only take a few minutes.
  • Blend the blackcurrants in a liquidizer or food processor until they are smooth. Press through a wire sieve to remove the pips.
  • Reheat the blackcurrant puree in the saucepan, adding sufficient chicken stock to give it a smooth coating consistency
  • Arrange the cooked chicken breasts on individual serving plates. Put a spoonful of the blackcurrant sauce over each breast and garnish with the mange tout, julienne strips of orange peel, lemon slices and the whole blackcurrants.
Calories: 377 kcal
Carbohydrates: 22 g
Protein: 51 g
Fat: 6g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 145 mg
Sodium: 608 mg
Potassium: 1225 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 849 IU
Vitamin C: 156 mg
Calcium: 76 mg
Iron: 6 mg
Ingredients Chicken, Chicken breast
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