2 chicken thighs, boneless and skinless, cut in half
Salt to taste
1 tablespoon of fresh thyme
1 tablespoon of mustard
1 tablespoon of olive oil
1 diced onion
1 stalk of celery
1/2 cup of chicken broth
For serving
Olive Oil
2 chicken thighs, boneless and skinless, cut in half
Salt to taste
1 tablespoon of fresh thyme
1 tablespoon of mustard
1 tablespoon of olive oil
1 diced onion
1 stalk of celery
1/2 cup of chicken broth
For serving
Olive Oil
Season the chicken with salt, thyme, and mustard
Let it rest for ten minutes
Heat a skillet with olive oil over high heat
Fry the chicken strips on both sides until golden brown
Chop the onion and celery, then sauté them in the same skillet until tender
Add the mango, broth, and cover to cook until the mango is soft
Add the chicken strips and let it simmer until heated through
Garnish with thyme leaves and serve immediately
