Jane – Fonda – Sauce for chicken breast fillet with fruit

Ingredients for 3 servings:

• 150 g peanut butter, crunchy or smooth
• 1 large onion(s)
• 1 garlic clove(s), if desired
• 1 large chili pepper(s), pitted
• 1 piece(s) ginger, about the size of an egg, 40 – 50 g, peeled
• 100 ml milk, low-fat or
• Water or broth, for example
• salt and pepper
• curry powder
• chili powder
• 4 chicken breasts, without skin, about 500 g
• 1 tbsp cornstarch
• n. B. Fruits (e.g. 2 bananas, 1 kiwi, 0.5 mango)
• n. B. almond flakes
• salt and pepper
• curry
• chili powder
• Butter or peanut oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Depending on the menu, size of the fillets and appetite 2 – 4 portions

Peel and roughly dice the onion, garlic, and ginger. Purée in a blender with the halved and deseeded chili. Meanwhile, gently heat the peanut butter (alternatively: 200g puréed peanuts) in a high saucepan. Add the onion, garlic, ginger, and chili purée, continue simmering on low heat, and bring to the desired consistency with milk, water, or broth (we like it thicker). Season to taste with salt, pepper, curry powder, and chili powder. You can also purée again with a hand blender. Meanwhile, pat the cleanly trimmed chicken breast fillets dry, dust with cornstarch, and fry in butter or peanut oil in a large, preferably non-stick pan until golden brown on both sides. Sprinkle with salt, pepper, curry powder, and chili powder. Push the chicken breast fillets to the side, placing the smaller ones on top of the larger ones. Add the peeled bananas and a little more butter, if desired. Sprinkle the bananas with flaked almonds. Briefly sauté mango cubes (apple or pineapple chunks also work), while peeled kiwi slices taste best served raw. We like this sauce best with fluffy basmati, jasmine, or wild rice mix. Jane Fonda recommends this sauce with pasta. We enjoyed it, but after some experimentation, we liked it even better with rice and poultry. Of course, you can also combine it with chicken drumsticks, turkey, or duck breast (with or without skin, with plenty of fat rendered). It’s also highly recommended with pork fillet or pork skewers. Adjust the spiciness to your personal taste by choosing the chili type.