Chicken Saute With Mango Sauce

Name: Chicken Saute With Mango Sauce
Cook time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 chicken breast halves, boneless, skinless; 1/4 cup all-purpose flour; 1/2 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; 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 (1 cup); 2 tablespoons lime juice; 2 tablespoons fresh cilantro or 2 tablespoons mint, chopped

Submitted by Chef mariajane

"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."

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Ready In:: 25mins
Ingredients:: 15
Serves:: 4

ingredients

FOR THE CHICKEN
4 chicken breast halves, boneless, skinless
¹⁄₄ cup all-purpose flour
¹⁄₂ teaspoon salt (to taste)
fresh ground pepper
1 tablespoon extra virgin olive oil
FOR THE SAUCE
1 jalapeno pepper, seeded and minced
2 garlic cloves, 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 (1 cup)
2 tablespoons lime juice
2 tablespoons fresh cilantro or 2 tablespoons mint, chopped

directions

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.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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