Caribbean Sauteed Chicken Breasts
- Yield: 4 servings
Ingredients
- chicken
- 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
Instructions
- 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.
- 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.
