simple chicken with chile, lime and mango sauce
Makes: 4 servings
Prep Time: 8 minutes
Total Time: 25 minutes
4 boneless, skinless, chicken breasts (about 1 1/2 pounds) or 1 pork tenderloin (about 1 1/2 pounds), pounded into 1/4 inch cutlets
6 Tablespoons unsalted butter, divided
4 cloves garlic, minced
1/2 teaspoon dried oregano
1 (10 ounce) can Ro-Tel tomatoes and peppers
1/2 cup reduced-sodium chicken broth
1 mango, peeled, pitted, cut into 1/2 inch dice
1 Tablespoon lime zest plus 2 Tablespoons lime juice from 2 limes
1/4 cup chopped cilantro
1. Cook Meat: In a large nonstick skillet over medium-high heat add 2 tablespoons of butter and heat until completely melted. Add meat and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and tent loosely with foil. Repeat with remaining meat. Set plate aside.
2. Heat Aromatics: To the now empty skillet, add garlic and oregano and stir, cooking just until fragrant, about 30 seconds.
3. Add Tomatoes & Broth: Add tomatoes and broth to the skillet and stir to combine. Increase heat to high and cook, uncovered, until slightly thickened, about 5 minutes.
4. Finish Sauce: Remove pan from heat. Stir in remaining butter until melted completely. Stir in mango, lime zest and juice, and cilantro. Season with salt and pepper, if needed.
5. Serve & Enjoy: To serve, return chicken to skillet, along with any accumulated juices, and toss together to coat. Serve with the sauce poured over the chicken. Enjoy!
