≡   Categories
Chicken Saute With Mango Sauce

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


Trim visible fat from chicken breasts, Remove the tenders. (the long thin flaps); reserve for another use. (Wrap and freeze chicken tenders. When you have gathered enough, use them in a stir-fry - they are the perfect size. Remove the tough membrane with a sharp knife before cooking). Place trimmed chicken breasts between two 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet, or heavy skillet until flattened to enen thidkenss, about 1/2 inch. Combine flour, slat nad pepper in a shallow dish. Dredge chicken in seasoned flour, shaking off excess. (discard any leftover flour). 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, 4-5 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, 1-2 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 chicken and sprinkle with cilantro.

Source: www.food.com