Mango Chicken
- 4 frozen boned, skinned chicken breast halves (about 8 oz. each)
- 1 1/4 cups mango nectar
- 1 cup fat-skimmed chicken broth
- 1/4 cup lime juice
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- Salt
- Place chicken in an 11- to 12-inch frying pan. Add mango nectar, broth, lime juice, ginger, and cinnamon. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter and keep warm.
- Boil pan juices over high heat, uncovered, until reduced to 1 cup, about 5 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling. Pour over chicken. Add salt to taste.
frozen boned, mango, chicken broth, lime juice, fresh ginger, ground cinnamon, cornstarch, salt
Taken from www.myrecipes.com/recipe/mango-chicken (may not work)