Chicken In Mango And Wine Sauce Food

CHICKEN IN MANGO AND WINE SAUCE

Steps:

• Melt Butter (Can substitute Oil or Spray Oil) in pan and brown chicken breasts.
• ADD onion and cook on low for about 5 minutes.
• ADD Chicken Stock and Wine and STIR in cream and 2 Mangoes that have been peeled and mashed or pureed; NOTE: Make sure Mangoes have no seeds.
• ADD Chicken Breasts and season to taste; HEAT until chicken is totally cooked and remove.
• GARNISH with slices from half a Mango that has been peeled and-- ENJOY!

CHICKEN WITH MANGO BARBEQUE SAUCE

Steps:

• Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
• Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.
• Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.

CHICKEN IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

CHICKEN & MANGO STIR FRY

Steps:

• Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
• Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
• Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

CHICKEN WITH MANGO BARBECUE SAUCE

Steps:

• Heat the oil in a medium-sized skillet over medium-high.
• Add the onions and cook until translucent, about 2 minutes.
• Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more.
• Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more.
• Transfer the mixture into a bender and add the mango and jalapeño.
• Blend until smooth.
• Put 1 cup of the barbecue sauce into a sealable plastic bag with the chicken and marinate for 1 hour.
• Preheat the broiler.
• Put the chicken on a broiler pan and discard the marinade.
• Broil the chicken on high for about 12 minutes, turning once.
• Let the meat rest for 10 minutes before slicing.
• Spoon about 1/2 cup of barbecue sauce over the meat slices and serve.
• **Cook time doesn't include marinating the chicken in the mango barbecue sauce for an hour.

CHICKEN AND PASTA IN A MANGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
• Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
• Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
• Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.