| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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