Mango-Mustard Glazed Chicken

Yield: 6 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
Source: Cooking Light Annual Recipes 1999
Comments from a PA Kitchen: This was one of those solid, respectable, quick chicken recipes. I would probably make it again. With recipes like this, I always pound the chicken out to a half-inch thickness so that it catches the flavor of the glaze/sauce better. Good one.


1 cup chopped peeled mango
1 cup pineapple juice
1/2 cup apricot or peach preserves
1/2 cup dry white wine
1 1/2 tablespoons stone-ground mustard
1 tablespoon cornstarch
1 tablespoon water
6 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray


  1. Combine first 7 ingredients in a bowl; stir well with a whisk.
  2. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add mango mixture; bring to a boil. Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.


H.U: 5 per serving
CALORIES 241 (7% from fat); FAT 1.9g (satfat 0.4g, monofat 0.4g, polyfat 0.4g); PROTEIN 26.9g; CARBOHYDRATE 29.3g; FIBER 0.9g; CHOLESTEROL 66mg; IRON 1.3mg; SODIUM 236mg; CALCIUM 34mg

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