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.

Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with...


Ingredients

  • Chicken
  • 4 boneless, skinless chicken breast halves (1-1 1/4 pounds)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon extra-virgin olive oil or canola oil
  • Sauce
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 3/4 teaspoon cornstarch
  • 1 mango, cut into 1/2-inch dice (1 cup)
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro or mint

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