Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 onion, halved and sliced
- •2 mangos - peeled, seeded, and cubed
- •2 tablespoons lemon juice
- •1 tablespoon white sugar
- •¼ teaspoon ground ginger
- •⅛ teaspoon ground cinnamon
- •⅛ teaspoon ground mace
- •4 skinless, boneless chicken breast halves - cut in half lengthwise
- •salt and pepper to taste
- •1 tablespoon vegetable oil
- •¼ cup chopped pecans
Instructions
- 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.
- 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.
- To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.
Nutritional Facts
Per 4 servings
- Calories: 331
- Carbohydrate: 25g
- Fat: 15g
- Fiber: 3g
- Protein: 26g
- Sugar: 20g
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