Chicken and Mango in Tarragon Wine Sauce

  • 60 gm butter
  • 4 chicken breasts
  • ½ onion finely chopped
  • 4 tablespoons tarragon vinegar
  • ½ cup chicken stock
  • 1 tablespoon white wine
  • 1/3 cup of cream
  • 2 mangoes, peeled, seeded and pureed
  • Salt and pepper to taste
  • ½ mango, peeled, seeded and sliced for garnish


Melt butter in pan and brown chicken for about 4 minutes each side then set aside. Add onion to pan and cook on low heat for 5 minutes, then add tarragon vinegar. Increase heat and cook until sauce is reduced to a syrup. Add stock and wine, then stir in cream and mango puree. Season to taste, stir for 2 minutes. Add chicken and heat until chicken is thoroughly cooked. Serve garnished with mango slices.

[ Cook’s Comments – quick, easy and delicious ]

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