Wednesday, April 16, 2008

Sliced Mango Chicken

I was reading through a Family Circle magazine a few minutes ago and came across this recipe. I love mangos so it looked pretty good to me.

1 tbsp vegetable oil
4 boneless, skinless checken breasts cut crosswise into 1/2-inch slices
1/2 tsp salt
1/4 tsp black pepper
1 bottle (10 oz) mango chutney
1 tsp prepared mustard
1 tbsp cornstarch
1/2 cup mango-orange juice
1 package (8 oz) frozen greenbeans and almonds, thawed
1 fresh ripe mango, peeled, pit removed, and thinly sliced

1) Heat oil in large nonstick skillet over medium-high heat. Season chicken wiht salt and pepper.
2) Add chicken to skillet and cook for about 6 minutes, stirring occasionally, until browned and no longer pink. Remove chicken to a plate, cover loosely and keep warm.
3) Add cutney and mustard to skillet. Stir cornstarch into mango-orange juice until disolved; add to skillet. Stir to combine. Simmer on medium-low for 2 minutes, stirring occasionally.
4) Place chicken and string beans into skillet, reserving the toasted almonds. Cook 2 minutes until heated through.
5.) To serve, sprinkle nuts on top and garnish with sliced mango.

Serving suggestion: brown rice.

Now lets see if I can find a desert...


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