How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pan-Fried Chicken With Hot Rhubarb Chutney?

You need 10 ingredients. The key ingredients include: 4 tbsp sunflower oil, 2 None shallots, finely diced, 2 tbsp pickled green peppercorns, chopped, 300 g rhubarb, sliced, and more.

Is Pan-Fried Chicken With Hot Rhubarb Chutney suitable as meat & poultry?

Yes, Pan-Fried Chicken With Hot Rhubarb Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pan-Fried Chicken With Hot Rhubarb Chutney?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Chicken With Hot Rhubarb Chutney Recipe

Name: Pan-Fried Chicken With Hot Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp sunflower oil; 2 None shallots, finely diced; 2 tbsp pickled green peppercorns, chopped; 300 g rhubarb, sliced; 150 g mango, peeled, stoned and diced; 2 tbsp honey; 100 ml white wine vinegar; 5 tbsp orange juice; 200 g basmati rice; 4 None chicken breasts

Pan-Fried Chicken With Hot Rhubarb Chutney

Eats Now Editorial Team · 494 kcal · Meat & Poultry

Pan-Fried Chicken With Hot Rhubarb Chutney – a delicious recipe with sunflower oil, shallots, green peppercorns, rhubarb, mango, honey. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Pan-Fried Chicken With Hot Rhubarb Chutney

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