“Here is one simple technique that guarantees juicy results every time. First, pound the chicken; making it thinner ensures quick and even cooking. Next dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.”

Ingredients Nutrition


  1. 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).
  2. 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).
  3. 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.
  4. 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.

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