Chicken roasted with sour cream, lemon juice, and mango chutney from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 495) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed potatoes with parsley; Puree of peas and watercress; Spring lamb salad with pea shoots and sugar snap peas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kathryn_lr645u on May 31, 2026

    Made twice. Easy and delicious, served over brown rice. Cooking time was longer. Could be that the breasts needed to be sliced differently.

  • hirsheys on January 18, 2019

    This recipe is solid and unbelievably easy, but not something I'll make again. It's basically a less good (though much easier) version of Sultan's Delight - a family favorite similar to chicken divan. One major benefit - it's a pantry dish if you have chicken breasts in the freezer.

  • damazinah on September 28, 2015

    good and quick, takes longer than 15 minutes as everyone else found. Next time I'll cut them in half. Served with basmati rice and roasted carrots with cumin & coriander.

  • Jane on February 14, 2011

    This took far longer than 15 mins for the chicken breasts to be cooked through - more like 30 mins. Though I may have misunderstood the instruction on halving the breasts. I read whole boneless, skinless breasts, halved as being the double breasts, halved down the centre division between the two breasts but now I read it again I think it should have been each breast halved. And I think the cut should probably be horizontal to ensure cooking in 15 mins. My breasts were quite plump (ha!) so would have taken longer than 15 mins with a vertical cut. Anyway, we liked the end result. I wouldn't say I loved it, it was a bit too "fatty" for my taste but it's a good quick dinner when all you have are some chicken breasts and store-cupboard ingredients.

  • Breadcrumbs on February 09, 2011

    p. 480 -This really couldn’t be easier, a perfect quick weeknight meal. Hesser suggests 15 mins however ours took 25 mins. The sauce was really tasty and well-balanced w no one flavour prevailing. I did feel a little guilty using 1/2 cup of mayo though . . . not that it didn’t taste terrific, just that it seemed like a bit much for 1lb of chicken. I’ve made something similar in the past using plain yogurt and I think I’d replace the mayo/sour cream w that next time and perhaps reduce the lemon juice since the yogurt has its own tang. As I was enjoying this I was thinking how good it would be w some broccoli or broccoli rabe on the side. . . . . next time!

  • Cheri on December 22, 2010

    This is good, quick. Makes a lot of sauce, be careful on proportions if only using one large chicken breast. Baked 25 minutes.

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