A vibrant and flavorful chicken dish with a tropical twist, perfect for a quick and satisfying meal.
Prepare the chicken by pounding it to an even thickness.
Pounding the chicken ensures even cooking and tender texture.
Chop the green pepper and shallots into small pieces.
Uniformly sized pieces cook more evenly.
Heat butter in a skillet over medium heat and sauté the green pepper and shallots until softened.
Stir occasionally to prevent sticking.
Add the chicken breasts to the skillet and cook until golden on both sides and fully cooked through.
Flip the chicken only once to retain juices.
Remove the chicken from the skillet and set aside.
Keep the chicken warm by covering it with foil.
Add the bouillon cube, mango chutney, orange juice, water, and ginger to the skillet. Stir well to combine.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Simmer the sauce for 5-10 minutes until it thickens slightly.
Adjust the heat to maintain a gentle simmer.
Return the chicken to the skillet and add the cubed mango. Heat through.
Ensure the mango is just heated and not overcooked to retain its texture.
Serve the chicken with the sauce spooned over it. Enjoy your meal!
Garnish with fresh cilantro for added flavor and color.
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