| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home4 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless; skinless chicken |
|
|
; breasts |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried thyme |
|
|
Salt and pepper |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Diced mango |
| 1 |
c |
Pineapple juice |
| 1/2 |
c |
Peach preserves |
| 1/2 |
c |
White wine |
| 2 |
tb |
Coarse mustard |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Directions: Rub each chicken breast with the dried basil and thyme, then
season with salt and pepper. In a large saut. pan, heat the olive oil over
medium heat. Saut. the chicken until golden brown on both sides. In a
mixing bowl, whisk together the mango, pineapple juice, peach preserves,
white wine, mustard, soy sauce, and corn starch. Add the mango mixture to
the cooked chicken and bring to a boil. Reduce to a simmer and let cook for
approximately 10 minutes until chicken is cooked through and the sauce
thickens. Serve with rice.
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