In a large, lightly oiled skillet over medium-high heat, brown chicken on both sides. Remove and set aside. Add chicken broth and mango nectar and bring to a boil, scraping up any bits of chicken stuck to the pan. Boil until thickened; stir in chopped mango. Return chicken to pan and coat with sauce.
Servings: 4 servings
Nutritional Information: 202 calories (percent of calories from fat, 9), 27g protein, 19g carbohydrates, 1g fiber, 2g fat (trace saturated), 66mg cholesterol, 149mg sodium
Submitted By: Kyle
Original Source: Atlanta Journal-Constitution
From the recipe: Serve couscous as a side dish. After making the mango sauce, you can use the remainder of the nectar and chicken broth in the couscous. For more flavor and texture, stire 3 Tbsp of the chopped dried mango into the couscous, too.