MANGO-PECAN CHICKEN

Mango-Pecan Chicken image

The recipes I found for mango chicken seemed to overwhelm the mangoes with citrus juices. Here's my version, which I believe keeps the flavor of fresh mango in focus. Garnish with a sprig of fresh parsley and serve with plain white rice.

Provided by morble

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, halved and sliced
2 mangos - peeled, seeded, and cubed
2 tablespoons lemon juice
1 tablespoon white sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
⅛ teaspoon ground mace
4 skinless, boneless chicken breast halves - cut in half lengthwise
salt and pepper to taste
1 tablespoon vegetable oil
¼ cup chopped pecans

Steps:

Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 25 g, Cholesterol 67.2 mg, Fat 14.9 g, Fiber 3.1 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 61.8 mg, Sugar 20.1 g