Chicken in Mango and Wine Sauce
Elevate your dinner table with this vibrant Chicken in Mango and Wine Sauce, a recipe that effortlessly blends tropical sweetness with savory sophistication. Juicy, golden-seared chicken breasts are simmered in a luscious sauce made from ripe mango puree, dry white wine, and a hint of lime, rounded out by the warmth of fresh ginger. A quick cornstarch slurry adds the perfect silky texture, while chunks of fresh mango provide bursts of natural sweetness with every bite. This easy-to-make dish comes together in just 40 minutes and pairs beautifully with rice, quinoa, or roasted vegetables. Garnish with fresh cilantro for an aromatic finish that will leave your guests asking for seconds. Perfect for weeknight meals and special occasions alike, this recipe is a delightful fusion of tropical flair and comfort food charm.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pieces ripe mangoes
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside.
Peel and dice the mangoes. Add half of the mango pieces to a blender or food processor and puree until smooth. Reserve the remaining diced mango for later.
In the same skillet, reduce the heat to medium and pour in the white wine. Let it simmer for about 2 minutes, scraping the bottom of the pan to deglaze.
Add the mango puree, chicken broth, honey, lime juice, and grated ginger to the skillet. Stir well to combine.
Return the chicken breasts to the skillet, spooning the sauce over them. Cover and cook for 15-20 minutes on low heat until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the skillet and stir to thicken the sauce. Cook for an additional 2 minutes.
Stir in the reserved diced mango and let it warm through for 1-2 minutes.
Remove the skillet from heat and garnish with fresh chopped cilantro, if desired.
Serve the chicken with mango and wine sauce over rice, quinoa, or alongside roasted vegetables for a complete meal.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 18.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
