Mango-Pecan Chicken

Paired with white rice, this is a wonderful meal.  The mango sauce is truly greater than the sum of its parts and goes perfectly with the pecans.  I smothered the chicken and the rice in sauce and pecans, ate that, and kept putting more sauce and more pecans on top.  I didn't have any mace.  Maybe I'll try it next time.  I served it with asparagus.  I recommend white meat rather than dark for this - the richness of chicken thigh might compete with the sauce. Plan this so that your mango has time to ripen.  You will be amazed!

4 servings

11 calculated points

Riesling

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

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 mango, 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.

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.

To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.