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Ingredients:
1 cup chopped peeled mango
1 cup pineapple juice
½ cup apricot or peach preserves
½ cup dry white wine
1 ½ tablespoons stone-ground mustard
1 tablespoon cornstarch
1 tablespoon water
6 (4-ounce) skinned, boned chicken breast halves
¼ teaspoon salt
¼ teaspoon pepper
Cooking spray
Instructions:
Combine first 7 ingredients in a bowl; stir well with a whisk.
Sprinkle chicken with salt and pepper. Heat a large non-stick skillet coated with cooking spray over medium heat until hot. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
Add mango mixture; bring to a boil. Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.
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Copyright © 1999 - 2004 Lanier Publishing International
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