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Culinary Escape to Spain
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Chicken In Mango Sauce

Source: Burt Wolf's Table
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
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
DIRECTIONS
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 sauté pan over medium-high heat, warm the oil until hot. Add the chicken breasts and sauté until brown on one side, 5 to 7 minutes. Turn and sauté 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick Main Dish: Chicken
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 539
Fat. Total: 10g
Fiber: 4g
Carbohydrates, Total: 47g
Sodium: 158mg
% Cal. from Fat: 17%
Cholesterol: 137mg
Protein: 56g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joanne, NY Reviewed: 08/04/2013
easy to do
Used some canned mango puree, about a cup to represent 2 fresh pureed mangos. Then I cut up the last mango and added at the end. I needed to thin down the puree in pan, with splashes of broth, and I added chopped cilantro for that final, fresh ending. Served with white coconut rice.
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