Mango Mustard Glazed Chicken with Grilled Asparagus Tips
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Item No.
261606
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
120810
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
101322
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 6 chicken breasts, boneless and skinless
- 1 cup Stonewall Kitchen Mango Lime Salsa
- 1 cup pineapple juice
- 1/2 cup Stonewall Kitchen Peach Amaretto Jam
- 1/2 cup dry white wine
- 1 1/2 Tablespoon Stonewall Kitchen Bourbon Molasses Mustard
- 1 tablespoon cornstarch
- 1 Tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch asparagus, grilled and cut into 1-inch pieces
- Cooking spray
Directions
- Combine Mango Lime Salsa, pineapple juice, Peach Amaretto Jam, white wine, Bourbon Molasses Mustard, cornstarch and water together in a bowl.
- Sprinkle chicken with salt and pepper.
- Heat a large nonstick skillet coated with cooking spray over medium heat until hot.
- Add chicken and cook for 3 minutes on each side or until browned.
- Remove the chicken from the pan and add mango mixture to the pan. Bring to a boil.
- Return the chicken to the pan, add asparagus pieces and reduce the heat.
- Simmer 15 minutes until the chicken is cooked through and sauce thickens, stirring occasionally.
