Chicken filet with strawberry mango chutney and green asparagus

Name: Chicken filet with strawberry mango chutney and green asparagus
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Shallot; 1/2 Mango; 200 g Strawberries; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sugar; 2 TABLESPOONS Wine vinegar; 2 stem(s) Mint; 4 Chicken fillets (approx. 150 g each); 250 g ribbon noodles; 1 kg green asparagus

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Shallot
1/2 Mango
200 g Strawberries
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sugar
2 TABLESPOONS Wine vinegar
2 stem(s) Mint
4 Chicken fillets (approx. 150 g each)
250 g ribbon noodles
1 kg green asparagus

Directions

1
For the chutney, peel and finely dice the shallot. Cut the mango from the core, peel and finely dice. Wash, clean and chop the strawberries. Heat 1 tablespoon of oil. Stir-fry the diced shallots for about 8 minutes.
2
After about 4 minutes add mango and ##strawberry##n. Bring to the boil and season with salt, pepper, sugar and vinegar. Wash mint, shake dry, pluck leaves from the stalks and cut into strips.
3
##Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil and fry the meat for about 10 minutes, turning it over. Prepare noodles in boiling salted water according to package instructions.
4
Wash the asparagus, cut off the woody ends. Cut the asparagus in half lengthwise and cook in boiling salted water for about 4 minutes. Cut meat into slices. Arrange asparagus, meat and chutney on plates and sprinkle with mint.