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

Directions

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 ]