Chicken Breast with Pineapple Sage Brown Butter
on a bed of garden herb & vegetable rice, topped with mango salsa
Ingredients:
Serving: 4
Baked Chicken
4 boneless skinless chicken breasts
chicken stock
salt & pepper to taste
Mango Salsa
2 ripe mangos
1/2 red pepper
1 green onion with tops
4-6 leaves fresh pineapple sage
2 TBSP lime juice
2 tsp fresh cut cilantro (or to taste)
Herbed Rice
2 Cups uncooked rice (I used white minute)
butter
1 1/2 cup chicken stock
2 stalks celery
1 clove garlic
1/4 red pepper
1/4 green pepper & banana pepper
2 spring onions
1/2 - 1 tsp each of parsley, chives, dill, rosemary, lemon thyme (or to taste)
Pineapple Sage Brown Butter
8 TBSP unsalted butter
12-14 leaves fresh pineapple sage
1 clove garlic
salt & pepper to taste
Season chicken and bake in the oven at 350 degrees. I like to add 1/2 inch of chicken stock in the bottom of the baking pan. Bake for 30 minutes or until internal temp reaches 165F
While the chicken is cooking, you can make your mango salsa ahead of time. Cube the mango, chop the peppers and onion into desired pieces. Finely chop the parsley and cilantro and add the lime juice. Mix well and set aside.
Heat a non stick frying pan with butter. I used our compound garlic scape & herb butter for more flavour. Chop to desired size the celery, garlic, peppers and onion and sauté in the heated pan until soft. Add the dry rice and 1/2 the stock. Stir and let cook until rest of liquid can be added. Chop the herbs and add to the pan only once the rice is cooked.
In a smaller pan, heat unsalted butter in pan on medium heat. Add minced garlic and stir. When it starts to foam, add in whole sage leaves and stir until the butter starts to turn a light brown - this should only take a couple of minutes. Use salt and pepper to taste.
Plate your dish by spooning a bed of rice. Add your chicken breast. Pour over the desired amount of butter sauce. Top with the mango salsa.
Most of the vegetables and herbs came from our garden and it tasted so fresh.