Mango Chicken Piccata
Ingredients
- 1 egg ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 cup mango nectar ⓘ
- 1 cup flour ⓘ
- 2 tablespoons garlic powder ⓘ
- 1 tablespoon black pepper ⓘ
- 2 (6 ounce) skinless, boneless chicken breast halves ⓘ
- 1/4 cup olive oil ⓘ
- 1 cup mango nectar ⓘ
- 3/4 cup water
- 1/4 cup soy sauce ⓘ
- 1/4 cup balsamic vinegar ⓘ
- 1/4 cup honey ⓘ
- 2 tablespoons lemon juice ⓘ
Instructions
- 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.
- 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 & Diet Analysis (per serving)
1080
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).