Mango-Pecan Chicken

Name: Mango-Pecan Chicken
Ingredients: 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

12 ingredients

3 steps

Ingredients

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

Directions

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.