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Chicken Saute with Mango Sauce

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (26 votes)

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.



READER'S COMMENT:
"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. "
Chicken Saute with Mango Sauce

3 Reviews for Chicken Saute with Mango Sauce

04/10/2011
Delicious!

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!

Comments
12/28/2009
Anonymous

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.

Comments
09/28/2009
Anonymous

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.

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