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40 minutes
Prep: 20 minutes
Cook: 20 minutes
276 calories per serving view nutrition facts
4 servings
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| 4 | each | chicken breast halves, boneless and skinless | |
| 1 | x | vegetable oil | |
| 1 | tablespoon | curry powder | |
| 1 | each | mango | ripe, peeled, pitted and pureed |
| 1/4 | cup | coconut milk | |
| 1 | x | salt and black pepper | |
| 1/3 | cup | heavy whipping cream |
Brown chicken in 2 tablespoons hot oil and transfer to a 400 degree F oven for 10 minutes.
Stir curry powder into same skillet and cook 1 minute.
Stir in mango puree followed by coconut milk.
Season with salt and pepper.
Simmer 2 to 3 minutes then stir in cream.
Simmer 3 to 5 minutes.
Serve mango sauce with chicken.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 75mg | 3% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 6% |
| Sugars 8.0g | |
| Protein 28.0g | 56% |
| Vitamin A | 14% | Vitamin C | 25% | |
| Calcium | 4% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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