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

salt

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.