Poaching the chicken breasts in a mango and spice mixture gives this simple chicken recipe tons of added flavor. The cooking liquid doubles as a simple sauce with the addition of cornstarch. The entire recipe takes less than 30 minutes to prepare.
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
How to Make It
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.
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