Directions: Rub each chicken breast with the dried basil and thyme, then season with salt and pepper. In a large saute pan, heat the olive oil over medium heat. saute the chicken until golden brown on both sides. In a mixing bowl, whisk together the mango, pineapple juice, peach preserves, white wine, mustard, soy sauce, and corn starch. Add the mango mixture to the cooked chicken and bring to a boil. Reduce to a simmer and let cook for approximately 10 minutes until chicken is cooked through and the sauce thickens. Serve with rice.
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|Serving Size: 1 Serving (1536g)|
|Recipe Makes: 1|
|Calories from Fat: 267 (15%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 5g|
|Cholesterol 547.5mg||168 %|
|Sodium 1067.2mg||37 %|
|Potassium 3218.5mg||85 %|
|Total Carbohydrate 147g||43 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 140g|
|Protein 223.9g||320 %|
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Calories per serving: 1812
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