I think next time i'll directly season the chicken instead of the flour. I felt that the chicken was a bit bland. The sauce pulled it together though. I added a little soy sauce afterwards to add that salt.
Chicken Saute with Mango Sauce
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.
5 Reviews for Chicken Saute with Mango Sauce
This is a quick and healthy meal my family loves. I serve it over brown rice and some sauteed kale on the side. The flavor combo is so good. I did not have orange juice this time when I made it so I substituted carrot juice and it was simply awesome. Thanks for the recipe.
I have found a recent love for chicken with fruit sauces because of this site....and this was a great one to add to it!!! I added went ahead and added the herbs into the sauce right at the end. I use cilantro AND mint cause I had both and it was delicious! Thanks once again!
I have made this recipe seven times and each time I make it for dinner, my family ask for more. At least once every two weeks this recipe is included in the weekly menu. Thank you Eating Well for coming out with great recipes.
I have made this recipe twice now and gotten rave reviews both times. I pound the chicken flat for fast, even cooking, and I leave the cilantro "on the side" for those who don't like it.