Rating: 4 stars
50 Ratings
  • 5 star values: 22
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2

Everything we love about Chicken Piccata, layered with the summer taste of mango.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the egg, 2 tablespoons lemon juice, and 1 cup of mango nectar in a bowl, and set aside. Combine the flour, garlic powder, and pepper in a shallow dish, and set aside. Dip the chicken breasts into the egg mixture and allow the excess to drain off. Press into the flour mixture to coat and shake off the excess.

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  • Heat the olive oil in a large skillet over medium heat. Place the chicken breasts into the hot oil, and cook until golden brown on both sides, about 4 minutes per side. Meanwhile, whisk together 1 cup of mango nectar, water, soy sauce, balsamic vinegar, honey, 2 tablespoon lemon juice, sesame oil, and cornstarch. Once the chicken is brown on both sides, pour in the balsamic mixture. Bring to a simmer, and cook 10 minutes more.

Nutrition Facts

1063 calories; protein 49.6g; carbohydrates 139.7g; fat 36.2g; cholesterol 189.9mg; sodium 1947.1mg. Full Nutrition
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