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Chicken Saute with Mango Sauce Recipe

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This recipe for Chicken Saute with Mango Sauce, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall
Added: Tuesday, June 12, 2007


4 (6 ounce) boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 tablespoon extra-virgin olive oil or canola oil
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon brown sugar
3/4 teaspoon cornstarch
1 mango, cut into 1/2-inch dice
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro or mint

Trim visible fat from chicken breasts. Remove the tenders
(the long thin flaps); reserve for another use (see Tip). Place
trimmed chicken breasts between 2 pieces of plastic wrap.
Pound with a rolling pin, meat mallet or heavy skillet until
flattened to an even thickness, about 1/2 inch. Combine flour,
salt and pepper in a shallow glass dish. Dredge chicken in
seasoned flour, shaking off excess. (Discard any leftover
Heat oil in a large nonstick skillet over medium-high heat. Add
chicken and cook until well browned and no longer pink in the
center, 4 to 5 minutes per side. Transfer to a plate, cover and
keep warm.
Add jalapeno, garlic and ginger to the pan; cook over medium
heat, stirring, until softened, 1 to 2 minutes. Add broth and
deglaze, scraping up any browned bits, for 1 minute. Mix
orange juice, brown sugar and cornstarch in a small bowl.
Add to the pan and bring the sauce to a simmer, stirring.
Cook, stirring often, until thickened and slightly reduced, about
4 minutes. Stir in mango and cook until heated through, about
1 minute. Remove from heat and stir in lime juice. Spoon over
the chicken and sprinkle with cilantro (or mint).

Number Of Servings:
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