Chicken and Mango Skillet Dinner

  • Yield: servings


1tablespoon butter
1tablespoon olive oil
4-- boneless, skinless chicken breast halves
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper
1/4cup finely chopped red onion
2cloves garlic, minced
1cup mango nectar
1cup chicken broth
2tablespoons mango jam
20-- dried mango slices, cut into halves
1small chipotle chile in adobo sauce, finely chopped
2tablespoons butter
1-- ripe mango, sliced


  1. Preheat oven to 250F.
  2. Heat butter and olive oil in large skillet over medium-high heat. Sprinkle salt and pepper over chicken breasts and add to skillet. Cook until golden on outside and opaque on inside, about 5 minutes per side. Transfer to a baking pan and keep warm in oven.
  3. Add onion to hot skillet and cook until tender, about 3 minutes. Add garlic and cook 1 minute more. Add mango nectar, chicken broth, mango jam and dried mangoes. Bring to a boil and cook until reduced by half, about 10 minutes. Add chipotle and cook 1 minute more. Reduce heat and add 2 T butter. Put chicken breasts and juices back in skillet and turn to coat with sauce.
  4. Place chicken on plates and spoon sauce over each piece. Garnish with sliced fresh mango. Serve with rice and sauce.