Mango Chicken Piccata Recipe

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Most Helpful Positive Review

Nov 04, 2011

Hey guys, this is my recipe. When you mix the last sauce, add the water but make sure it is HOT so the honey is mixable instead of sticky. And I just put fresh mango's in the juicer to get the nectar. Enjoy! IMPORTANT juice your mango once its nice and soft, it's sweet when it's soft, and has a more sour taste when it's still a bit firm

—greatfoodaddict

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Most Helpful Critical Review

Jun 02, 2011

What surprised me the most about this recipe is that is for only two chicken breasts. There was enough in all areas for four if not six breasts. The next thing is that this is not a piccata at all. That uses fillets, flattened and dredged lightly with a pan sauce of lemon, butter and capers. This could be a piccata recipe if the mango flavor wasn't so overwhelming and used fillets. The lemon juice used here was completely lost. Heating olive oil has to be at a lower temperature as it burns easily. After about 2-1/2 minutes my chicken started to burn. In conclusion, this recipe should be called "sauted mango chicken breasts" for four to six servings.

—RobRailsback

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45 Ratings

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Sep 12, 2008

I've made this now a few times and I prefer it with a few changes. I substitute about 1/4 cup of Thai Sweet Red Chili Sauce for the honey and lemon juice, and I puree a fresh mango in the food processor instead of using juice or nectar. After the chicken cooks, I set it aside and stir-fry some broccoli, then add the chicken back in with the sauce. At the very end, I toss in some fresh mango slices, just to warm them. I garnish with sliced red onion and chopped cilantro. Served with basmati rice, this is a delicious meal!

—TARADAWN

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Jul 20, 2010

Just finished preparing this for my family and it was a hit. I did make a few adjustments. I doubled this recipe. Instead of garlic powder I used 6 cloves of garlic and added them skillet along with some sliced baby bellas while I was browning my chicken. Also in lieu of mango nectar I used a mango smoothie that i found in a bottle in the cold juice aisle, it had lemon juice in it so I omitted that from the recipe. I served it with Jasmine rice and sliced mango. My husband and 8 year old daughter both loved it. Will definately make again.

—jewelz2000

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Aug 24, 2009

Rotisserie Version: I used 1/2 a rotisserie chicken (chopped up), so I just skipped the first part. I made the sauce, added the chicken, brought to a boil, and then let it simmer for 10 minutes. I served it over brown rice. I did use 1/2 cup balasmic dressing instead of straight vinegar and decreased the water to 1/2 cup. Also, I just chopped up 1 whole mango. I liked the chunks. It's different, but in a good way. :) Thanks for sharing the recipe!

—NikkysNiche

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Jun 15, 2008

This was very good. I used pork chops instead of chicken. I made a few of the chops plain (for the kids) and the other with the mango in the egg mixture and I honestly couldn't tell much difference in the breading between the two. But, the sauce...it was great. A little too sweet maybe for my taste, I want to try it again with some red pepper flakes. All in all, this is a great recipe! Thanks for posting it!

—Hetnjay

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Sep 21, 2008

I've made this twice now, and it's been incredible both times! It's easy, delicious and receives rave reviews! I made it with mashed potatoes and a salad...perfect...

—Meredith Rae

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May 12, 2010

I made this a few days ago, after my husband found a good deal on chicken breasts. It was absolutely delicious! There was nothing that I would change here. It was great with jasmine rice. My husband said "this chicken died for a good cause" :) Thank You greatfoodaddict!

—choppie

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Nutrition

Calories
1063 kcal
53%

Carbohydrates
139.7 g
45%

Cholesterol
203 mg
68%

Fat
36.2 g
56%

Fiber
5.6 g
23%

Protein
49.6 g
99%

Sodium
1947 mg
78%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mango Chicken Piccata

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 1063
Calories from Fat: 326

% Daily Value *
Total Fat 36.2g 56 %
** Saturated Fat 6.1g 30 %
Cholesterol 203mg 68 %
Sodium 1947mg 78 %
Potassium 819mg 23 %
Total Carbohydrates 139.7g 45 %
Dietary Fiber 5.6g 23 %
Protein 49.6g 99 %
Sugars 78.5g
Vitamin A 62 %
Vitamin C 60 %
Calcium 12 %
Iron 70 %
** Thiamin 65 %
** Niacin 235 %
** Vitamin B6 75 %
** Magnesium 32 %
** Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.