Chicken Saute With Mango Sauce Recipes

CHICKEN SAUTE WITH MANGO SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat.
• Trim visible fat from chicken breasts.
• Combine flour, salt and pepper in a bowl, dredge each chicken breast in the flour mixture and place into skillet.
• Cook until no longer pink in center, 4 to 5 minutes on each side. Transfer to a plate and cover to keep warm.
• Add jalapeno, garlic and ginger to the pan, stirring until softened (1 to 2 minutes).
• Add broth and stir for an additional minute.
• Mix orange juice, brown sugar and cornstarch in a small bowl; add to the pan and stir until thickened (about 4 minutes).
• Stir in mango and cook until heated through (about 1 minute).
• Remove from heat and stir in lime juice. Spoon sauce over chicken and season with cilantro.

CHICKEN WITH MANGO BARBEQUE SAUCE

Steps:

• Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
• Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.
• Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.

CHICKEN SAUTE WITH MANGO SAUCE

Steps:

• 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 1/2 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).

HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS

Steps:

• In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
• Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
• When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
• Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
• Yield: 4 servings
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Ease of preparation: easy

CHICKEN WITH MANGO SALSA

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

CHICKEN SAUTE WITH MANGO SAUCE

Steps:

• Trim visible fat from chicken breasts, Remove the tenders. (the long thin flaps); reserve for another use. (Wrap and freeze chicken tenders. When you have gathered enough, use them in a stir-fry - they are the perfect size. Remove the tough membrane with a sharp knife before cooking).
• Place trimmed chicken breasts between two 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet, or heavy skillet until flattened to enen thidkenss, about 1/2 inch. Combine flour, slat nad pepper in a shallow 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, 4-5 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, 1-2 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 chicken and sprinkle with cilantro.

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

CHICKEN SCHNITZEL WITH MANGO CREAM SAUCE

Steps:

• Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.
• Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.
• Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.
• Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.
• Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.
• Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.