| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home4 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless, skinless chicken |
|
|
breasts |
| 1 |
t |
Dried basil |
| 1 |
t |
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 |
T |
Coarse mustard |
| 1 |
T |
Soy sauce |
| 1 |
T |
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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