Chicken In Mango Sauce
- Active Time 25m
- Total Time 25m
Makes 4 servings
- 3 large mangoes, peeled, pitted and the flesh cubed
- 4 skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1/4 cup light rum
- 2 tablespoons sugar
In a blender, puree two thirds of the mango cubes until smooth. Set aside.
Dredge the chicken breast halves lightly in the flour; shake off any excess.
In a large saute pan over medium-high heat, warm the oil until hot. Add the chicken breasts and saute until brown on one side, 5 to 7 minutes. Turn and saute the other side until cooked through, 5 to 7 minutes more.
While the chicken cooks, combine the remaining mango cubes, the rum and sugar in a small saucepan. Place over medium heat and stir with a wooden spoon until the sugar dissolves. Add the mango puree and cook, stirring, until the mixture is hot. Reduce the heat to low and keep warm until the chicken is ready to serve.
Arrange the chicken on a serving dish and coat with the mango sauce. Serve at once.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
539 calories; 10g total fat; 137mg cholesterol; 158mg sodium; 47g carbohydrates; 4g fiber; 56g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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