Poached chicken breasts, in an exotic sauce with passion fruit and diced mango

Savoury recipe
Manfred Stevens

Manfred Stevens

  1. Ingredients

    • Frozen fruit purée 100% : Passion fruit - 500 g
    • Skinned chicken breasts - 10
    • Chicken broth - 1 l
    • Salt - 1 prise
    • Butter - 100 g
    • Cayenne pepper - 1 prise
    • Passion fruit - 3
    • Cream 35% fat - 100 cl
    • Mango - 1
    • Melisse / garnish - QS
    Warm up the passion fruit puree.
    Cut the mango into small dices.
    Cut each passion fruit in two. 

    Poach the breasts in the chicken stock slightly salted at a temperature of no more than 80°C. Season the passion fruit sauce with Cayenne pepper and add the diced mango.
    Gradually whisk in the diced butter and the cream.
    Slice each breast in three and arrange on plate.
    Spoon the sauce over.
    Decorate with melisse leaves and half a passion fruit per plate.

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