Jane – Fonda – Sauce for Chicken Breast Fillet with Fruits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g peanut butter, crunchy or smooth
- 1 large onion (s)
- 1 garlic clove (s), possibly
- 1 large chilli pepper (s), pitted
- 1 piece (s) ginger, about the size an egg, 40 - 50 g, peeled
- 100 ml milk, low-fat or
- Water or broth, for example
- salt and pepper
- Curry powder
- Chilli powder
- 4 skinless chicken breasts, about 500 g
- 1 tablespoon cornstarch
- fruits (e.g. 2 bananas, 1 kiwi, 0.5 mango)
- almond flakes
- salt and pepper
- curry
- Chilli powder
- Butter or peanut oil for frying
Print Recipe
Pin Recipe Instructions
- Peel and roughly dice the onion, garlic and ginger. Puree with the halved and pitted chilli in a blender.
- In the meantime, gently heat the peanut butter (alternatively: 200 g peanut kernels, pureed) in a tall saucepan. Add the onion, garlic, ginger and chilli puree, continue to simmer on a low level, bring to the desired consistency with milk, water or broth (we like it thicker). Season to taste with salt, pepper, curry and chili powder. You can now puree again with the hand blender.
- In the meantime, pat the clean parched chicken breast fillets dry, dust with cornstarch and fry them in butter or peanut oil on both sides in a large, coated pan if possible, until golden brown, sprinkle with salt, pepper, curry and chili powder. Push the chicken breast fillets to one side, place the smaller ones on top of the larger ones.
- Add the peeled bananas and possibly a little more butter. Sprinkle the bananas with flaked almonds. Briefly fry the mango cubes (apple or pineapple pieces are also possible), peeled kiwi in slices taste best raw. We prefer a relaxed basmati, jasmine or wild rice mix with it.
- Jane Fonda recommends this sauce with pasta. We liked it, but after a few experiments we liked it even better in combination with rice and poultry.
- Of course, you can also combine it with chicken legs, turkey or duck breast (with or without skin, fat well seared out). Also highly recommended with pork fillet or skewers. The spiciness should be selected according to personal taste via the chilli variety.
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