Chicken Saute With Mango Sauce

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.