Mango-Pecan Chicken recipe
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- 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
Nutrition Info
- 330.8 caloriescarbohydrate: 25 gcholesterol: 67.2 mgfat: 14.9 gfiber: 3.1 gprotein: 26 gsaturatedFat: 2.4 gservingSize: -sodium: 61.8 mgsugar: 20.1 gtransFat: : -unsaturatedFat: : -
Directions Mango-Pecan Chicken
Directions
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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.