mango-cherry chicken

Ingredients

• Servings: 6
• 2 tablespoons cooking oil
• 6 skinless, boneless chicken breast halves - rinsed and patted dry
• salt to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 1 fresh jalapeno pepper, sliced into rings
• 1 pound frozen tart cherries, thawed and roughly chopped
• 1 pound frozen mango chunks, thawed and roughly chopped
• 2 cups sparkling cherry juice (such as r.w. knudsen®)
• 1/4 cup fresh lemon juice, or to taste
• 2 tablespoons brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large, deep skillet over medium heat. sprinkle salt over both sides of each piece of chicken; cook the chicken in the hot oil until browned on both sides, but still slightly pink in the center, 3 to 5 minutes per side. remove chicken to a plate and set aside. add the onion, garlic, and jalapeno pepper to the remaining oil in the skillet; cook and stir until the onion is tender and beginning to brown, 5 to 7 minutes. stir the cherry and mango into the mixture; cook and stir until the liquid in the pan is slightly thickened, 3 to 5 minutes. add the cherry juice, lemon juice, and brown sugar to the mixture; stir and return to a simmer.
• return the chicken to the pan. ladle some of the sauce over the chicken to cover. return the mixture to a simmer and cook until the liquid thickens and the chicken is no longer pink in the center and the juices run clear, about 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).