I have to give the credit to my mum here, as I have stolen her recipe but it is so yummy I feel I just have to share it! This isn’t a common combination of flavours however I assure you that it does go together really well and is nice to have something completely different for dinner. I have fond memories of my mum making this dinner when I was younger, it was probably the only time I ate mangetout and why I like them now! Unfortunately when I was making this the other day I couldn’t find any mangetout so I used sugar snap peas instead which also worked well. It’s perfect for a quick weekday dinner and can easily be doubled or halved for more or less people.
4 chicken breasts
1 tbsp olive oil
1 tbsp flour
1 tbsp English mustard
2 tbsps mango chutney
1/4 pint orange juice
1/4 pint chicken stock
400g tin halved apricots
150g mangetout or sugar snap peas
4 nests dried egg noodles
1. Chop the chicken breasts into chunks or strips, whichever you prefer. Heat the oil and fry the chicken for about 5 minutes then remove from the pan and put aside.
2. Add the flour to a small amount of chicken stock in the pan and mix to get a smooth paste. Add the mustard, mango chutney, orange juice and rest of the stock to the pan. Continue to stir over a medium heat until thick and smooth.
3. Return the chicken to the pan along with the mangetout and the apricots. Leave to simmer for 15 minutes.
4. Meanwhile bring a pan of water to the boil and cook the noodles for 4 minutes or according to the instructions on the pack.
5.Once the noodles are cooked add them to the chicken, apricot and mangetout pan and combine well.