4.5/5
(13 Votes)
Ingredients
- 1 cup chopped peeled mango
- 1 cup pineapple juice
- 1/2 cup apricot or peach preserves
- 1/2 cup dry white wine
- 1 1/2 tablespoons stone-ground mustard
- 1 tablespoon cornstarch
- 1 tablespoon water
- 6 (4-oz.) skinned, boned chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- cooking spray
Preparation
Step 1
Combine first 7 ingredients in a bowl; stir well with a whisk.
Sprinkle chicken with salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add chicken; cook 3 minutes on each side or until browned.
Remove chicken from pan.
Add mango mixture; bring to a boil.
Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.