Herb chicken with spicy mango sauce - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| ½ | cup | Chopped mixed fresh herbs (such as sage, basil, thyme and rosemary) or 2 1/2 T dried |
| ¼ | cup | Fresh lime juice |
| 2 | tablespoons | Minced garlic |
| 4 | Skinless boneless chicken breast halves | |
| 2 | tablespoons | (1/4 stick) unsalted butter |
| 2 | Peaches, peeled, pitted, chopped | |
| 1 | Mango, peeled, pitted, chopped | |
| ¼ | cup | Packed brown sugar |
| 2 | cups | Sweet white wine (such as Riesling) |
| ½ | cup | Whipping cream |
| 1 | tablespoon | Chopped canned chipotle chilies in adobo sauce* |
| Fresh lime juice | ||
Directions
CHICKEN
SAUCE
FOR CHICKEN: Mix first 4 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 3 hours or overnight.
FOR SAUCE: Melt butter in heavy medium saucepan over medium heat. Add fruit and sugar and cook until fruit softens, stirring frequently, about 15 minutes. Add wine and cook until reduced to sauce consistency, about 20 minutes. Add cream and chilies and simmer until reduced to sauce consistency, about 10 minutes. Season to taste with lime juice. Set aside. Prepare barbecue or preheat broiler. Remove chicken from marinade. Season with salt and pepper. Grill or broil chicken until cooked through, about 5 minutes per side. Transfer chicken to plates. Bring sauce to simmer. Spoon over chicken and serve.
*Available at Latin American markets and some supermarkets.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>