Mango-Pecan Chicken

• 1 tablespoon vegetable oil
• 1 onion, halved and sliced
• 2 mangos - peeled, seeded, and cubed
• 2 tablespoons lemon juice
• 1 tablespoon white sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground mace
• 4 skinless, boneless chicken breast halves - cut in half lengthwise
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 1/4 cup chopped pecans

1. Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
2. While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
3. To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

vegetable oil, onion, lemon juice, white sugar, ground ginger, ground cinnamon, ground mace, skinless, salt, vegetable oil, pecans

Taken from www.allrecipes.com/recipe/149194/mango-pecan-chicken/ (may not work)