Saturday, November 22, 2008

Mango Chicken

2 servings (can easily be doubled)

2/3 Cup Mango Nectar
1/2 Cup Chicken Broth
2 Tbs Lime Juice
2 tsp. fresh ginger, minced
1/2 tsp. ground cinnamon
2 Boneless Skinless Chicken Breast 
1 1/2 tsp. cornstarch

In a fry pan, stir together first five ingredients. Add chicken to broth mixture. Cover and simmer over medium heat until meat is no longer pink (15-20 minutes) Transfer chicken to platter and keep warm. 
Bring cooking liquid to a boil. Boil uncovered, stirring occasionally, until reduced to 1/2 (2-3 minutes). Stir cornstrach in 2 Tbs. of water and pout into pan. Return to boil until sauce has thickened. Season to taste with salt. Spoon sauce over chicken. 

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