- 4
Ingredients
- 4 boneless skinless chicken breast halves, skinless chicken breast halves (1-1 1/4 pounds)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 tablespoon extra virgin olive oil, or canola oil
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1/2 cup nonfat chicken broth
- 1/2 cup mango juice, original recipe called for 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 chopped cilantro, or mint
Preparation
Step 1
1. Trim visible fat from chicken breasts. Remove tenders (the long thin flaps). Flatten chicken breasts: Place trimmed chicken breasts in a single layer between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
2. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour . (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 to 5 minutes per side. Transfer to a plate, cover and keep warm.
3. Add jalapeño, garlic and ginger to the skillet; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth to the skillet and deglaze, scraping up any browned bits, for 1 minute.
4. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the skillet and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes.
5. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon the sauce over the chicken and serve immediately, sprinkled with cilantro (or mint).
Notes: Very good and fairly simple. Spicy!