Ingredients
- Chicken
- 4 boneless, skinless chicken breast halves, (1-1¼ pounds)
- ¼ cup all-purpose flour
- ½ teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Sauce
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- ½ cup reduced-sodium chicken broth
- 1 tablespoon extra-virgin olive oil, or canola oil
- ½ cup orange juice
- 1 tablespoon brown sugar
- ¾ teaspoon cornstarch
- 1 mango, cut into ½-inch dice (1 cup)
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro, or mint
Preparation
- Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about ½ inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
- 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 to 5 minutes per side. Transfer to a plate, cover and keep warm.
- Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 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 the chicken and sprinkle with cilantro (or mint).
Source : allrecipes.Com
