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

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Ingredients

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

Directions

  • 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; 36.2 g total fat; 190 mg cholesterol; 1947 mg sodium. 139.7 g carbohydrates; 49.6 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2011
Hey guys this is my recipe. When you mix the last sauce add the water but make sure it is HOT so the honey is mixable instead of sticky. And I just put fresh mango's in the juicer to get the nectar. Enjoy! IMPORTANT juice your mango once its nice and soft it's sweet when it's soft and has a more sour taste when it's still a bit firm Read More
(143)

Most helpful critical review

Rating: 2 stars
06/14/2011
The coating fell off the chicken and into the broth. Way more sauce(broth...never thickened) than needed for 2 breasts or even 4 as I used. Broth was too tart...no body or depth. I would say that the chicken was tender and juicey but nothing more appealed to me. Read More
(5)
47 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/04/2011
Hey guys this is my recipe. When you mix the last sauce add the water but make sure it is HOT so the honey is mixable instead of sticky. And I just put fresh mango's in the juicer to get the nectar. Enjoy! IMPORTANT juice your mango once its nice and soft it's sweet when it's soft and has a more sour taste when it's still a bit firm Read More
(143)
Rating: 5 stars
11/04/2011
Hey guys this is my recipe. When you mix the last sauce add the water but make sure it is HOT so the honey is mixable instead of sticky. And I just put fresh mango's in the juicer to get the nectar. Enjoy! IMPORTANT juice your mango once its nice and soft it's sweet when it's soft and has a more sour taste when it's still a bit firm Read More
(143)
Rating: 5 stars
09/12/2008
I've made this now a few times and I prefer it with a few changes. I substitute about 1/4 cup of Thai Sweet Red Chili Sauce for the honey and lemon juice and I puree a fresh mango in the food processor instead of using juice or nectar. After the chicken cooks I set it aside and stir-fry some broccoli then add the chicken back in with the sauce. At the very end I toss in some fresh mango slices just to warm them. I garnish with sliced red onion and chopped cilantro. Served with basmati rice this is a delicious meal! Read More
(110)
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Rating: 5 stars
07/20/2010
Just finished preparing this for my family and it was a hit. I did make a few adjustments. I doubled this recipe. Instead of garlic powder I used 6 cloves of garlic and added them skillet along with some sliced baby bellas while I was browning my chicken. Also in lieu of mango nectar I used a mango smoothie that i found in a bottle in the cold juice aisle it had lemon juice in it so I omitted that from the recipe. I served it with Jasmine rice and sliced mango. My husband and 8 year old daughter both loved it. Will definately make again. Read More
(37)
Rating: 5 stars
08/24/2009
Rotisserie Version: I used 1/2 a rotisserie chicken (chopped up) so I just skipped the first part. I made the sauce added the chicken brought to a boil and then let it simmer for 10 minutes. I served it over brown rice. I did use 1/2 cup balasmic dressing instead of straight vinegar and decreased the water to 1/2 cup. Also I just chopped up 1 whole mango. I liked the chunks. It's different but in a good way.:) Thanks for sharing the recipe! Read More
(16)
Rating: 4 stars
06/15/2008
This was very good. I used pork chops instead of chicken. I made a few of the chops plain (for the kids) and the other with the mango in the egg mixture and I honestly couldn't tell much difference in the breading between the two. But the sauce...it was great. A little too sweet maybe for my taste I want to try it again with some red pepper flakes. All in all this is a great recipe! Thanks for posting it! Read More
(15)
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Rating: 5 stars
09/21/2008
I've made this twice now and it's been incredible both times! It's easy delicious and receives rave reviews! I made it with mashed potatoes and a salad...perfect... Read More
(12)
Rating: 5 stars
05/12/2010
I made this a few days ago after my husband found a good deal on chicken breasts. It was absolutely delicious! There was nothing that I would change here. It was great with jasmine rice. My husband said "this chicken died for a good cause":) Thank You greatfoodaddict! Read More
(8)
Rating: 4 stars
07/12/2008
The chicken was great but we thought the sauce was merely ok. I served it over Jasmine rice. The recipe made alot of sauce so if I made this again I would probably half the sauce recipe. Like others I didn't really taste the mango in the chicken coating. Read More
(7)
Rating: 4 stars
08/02/2011
This recipe was very good and very different. I couldn't find Mango Nectar so I used Peach Nectar (I had trouble finding this in the store - but finally did find it in the international isle - near oriental foods). I bought 2 cans and it was more than enough. I didnt' change anything about the recipe except for using the peach nectar. As other reviewers noted - there is enough sauce for way more than 2 chicken breasts. I used 6 whole breasts (thin sliced) and still had too much sauce (for coating the chicken). Instead of simmering the chicken in the balsamic on the stovetop I put in the oven to heat through and it came out fine. I just left it in the oven for probably 20 mins or so at 350 while my sweet potatoes heated. This recipe was very good very sweet - a good change for a chicken recipe. It won't be on my regular weekly menu but definitely great for company or a special occasion where you want something a little different. Next time I will try with the Jamine rice that everyone refers to. Thank you for sharing your recipe! Read More
(7)
Rating: 2 stars
06/14/2011
The coating fell off the chicken and into the broth. Way more sauce(broth...never thickened) than needed for 2 breasts or even 4 as I used. Broth was too tart...no body or depth. I would say that the chicken was tender and juicey but nothing more appealed to me. Read More
(5)