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Mango-Mustard Glazed Chicken

Yield 6 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)

Ingredients

  • 1 cup chopped peeled mango
  • 1 cup pineapple juice
  • 1/2 cup apricot or peach preserves
  • 1/2 cup dry white wine
  • 1 1/2 tablespoons stone-ground mustard
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray

Nutrition Information

  • calories 241
  • caloriesfromfat 7 %
  • fat 1.9 g
  • satfat 0.4 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 26.9 g
  • carbohydrate 29.3 g
  • fiber 0.9 g
  • cholesterol 66 mg
  • iron 1.3 mg
  • sodium 236 mg
  • calcium 34 mg

How to Make It

  1. Combine first 7 ingredients in a bowl; stir well with a whisk.

  2. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add mango mixture; bring to a boil. Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.