Chicken in Mango sauce

Heat cooking oil in a large pan over medium-high heat. Season chicken breasts with salt and pepper, then place them in the hot pan and cook for 4-5 minutes per side until golden brown.

Remove the cooked chicken breasts from the pan and set aside on a plate.

In the same pan, add margarine and allow it to melt over medium heat. Add the chicken stock and red wine, stirring to combine and deglaze the pan.

Peel and pit the mangoes, then cut the flesh into chunks. Add the mango chunks to the pan and stir gently to incorporate.

Return the chicken breasts to the pan, nestling them among the mango pieces. Pour the whipping cream over the chicken and sauce, stirring gently to combine.

Reduce heat to medium-low and simmer the chicken in the mango sauce for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.

Crush the cashew nuts coarsely and scatter them over the dish. Sprinkle the raw cane sugar evenly across the sauce and stir once or twice to blend the flavors.

Simmer for a final 2-3 minutes, allowing the sugar to dissolve and the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.

Transfer the chicken breasts to serving plates and spoon the mango sauce, cashew nuts, and cooking liquid generously over each portion. Serve hot.