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Prep and Cook time: 20 to 25 minutes
Makes: 2 servings
Ingredients
2/3 cup mango nectar
1/2 cup chicken broth
2 tablespoons lime juice
2 teaspoons fresh ginger, minced
1/2 teaspoon ground cinnamon
2 frozen boned, skinned chicken breast halves (about 8 oz. each)
1 1/2 teaspoons cornstarch
Salt
Thin lime slices (optional)
Instructions
1. In a 10- to 12- inch frying pan, stir together mango nectar, broth,
lime juice, ginger, and cinnamon. Add chicken to broth mixture and simmer,
covered, over medium heat until meat in the thickest part is no longer
pink; cut to test (15 to 20 minutes). Transfer chicken to a platter and
keep warm.
2. Bring cooking liquid to a boil over high heat; then boil, uncovered,
stirring occasionally, until reduced to about 1/2 cup (2 to 3 minutes).
Stir cornstarch into 2 tablespoons of water and pour the mixture into the
pan. Return to a boil and stir until the sauce is thickened. Season to
taste with salt.
3. Spoon sauce over chicken. Garnish with lime slices, if desired.
Nutritional Information
Per serving:
317 cal., 8.2% (26 cal.) from fat;
53 g protein;
2.9 g fat (0.7 g sat.);
16 g carbo (0.7 g fiber);
273 mg sodium;
132 mg chol.
