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A recipe from Camille Brunelle Champagne & Brunelle

Dijon-marinated chicken with mango and ginger rice

  • 4 servings

Difficulty: Easy

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  1. Cook the rice according to package directions.
  2. Meanwhile, cook the chicken breasts over medium heat in a non-stick frying pan with a bit of oil for about 4 minutes on each side. Set aside.
  3. In the same frying pan, put some more oil and cook the ginger dice for about 2 minutes. Deglaze with 2 tbsp. (30 ml) water or white wine and add the diced mango, just to warm them.
  4. Slice the chicken and serve over the rice with the mango and ginger. Garnish with shallot slices.