Caribbean Sauteed Chicken Breasts

  • Yield: 4 servings


2whole broiler-fryer chicken breasts, halved, skinned and boned
1/2teaspoon tumeric
1/4teaspoon salt
1/4teaspoon cayenne pepper
1tablespoon canola oil
1teaspoon minced parsley
-- lime slices
-- parsley sprigs
Orange Mango Sauce
3/4cup orange juice
2tablespoons lime juice
3tablespoons honey
3/8teaspoon ground ginger
1-1/2cup diced mango
2teaspoons cornstrach
1tablespoon water
2tablespoons dark rum


  1. On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/2-inch thickness. In small dish, mix together tumeric, salt and cayenne pepper. Brush1/4 teaspoon of tumeric mixture on each chicken breast half. In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 10 minutes or until chicken is brown and fork can be inserted with ease. Arrange chicken on platter; spoon Orange Mango Sauce over chicken. Sprinkle with minced parsley. Garnish with lime slices and parsley sprigs. Makes 4 servings.  
  2. Orange Mango Sauce:  In small saucepan, mix together 3/4 cuporange juice, 2 tablespoons lime juice, 3 tablespoons honey, 3/8 teaspoon ground ginger and 1-1/2 cups diced mango.*  Place over medium-high heat and bring to a boil.  Lower heat and simmer 5 minutes.  In small dish, mix 2 teaspoons cornstrach and 1 tablespoon water until smooth.  Add, stirring, to mango mixture and simmer about 1 minute or until mixture slightly thickens.  Stir in 2 tablespoons dark rum.

*1 mango (16 0z.) peeled and pitted yields about 1-1/2 cups diced mango.