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Mango Chicken Piccata


"Everything we love about Chicken Piccata, layered with the summer taste of mango."
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50 m servings 1063 cals
Original recipe yields 2 servings


  • Calories:
  • 1063 kcal
  • 53%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 139.7g
  • 45%
  • Protein:
  • 49.6 g
  • 99%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 1947 mg
  • 78%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Whisk together the egg, 2 tablespoons lemon juice, and 1 cup of mango nectar in a bowl, and set aside. Combine the flour, garlic powder, and pepper in a shallow dish, and set aside. Dip the chicken breasts into the egg mixture and allow the excess to drain off. Press into the flour mixture to coat and shake off the excess.
  2. Heat the olive oil in a large skillet over medium heat. Place the chicken breasts into the hot oil, and cook until golden brown on both sides, about 4 minutes per side. Meanwhile, whisk together 1 cup of mango nectar, water, soy sauce, balsamic vinegar, honey, 2 tablespoon lemon juice, sesame oil, and cornstarch. Once the chicken is brown on both sides, pour in the balsamic mixture. Bring to a simmer, and cook 10 minutes more.

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Read all reviews 36
  1. 46 Ratings

Most helpful positive review

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 n...

Most helpful critical review

The coating fell off the chicken and into the broth. Way more sauce(broth...never thickened) than needed for 2 breasts or even 4 as I used. Broth was too body or depth. I would say ...

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Least positive

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 n...

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 p...

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 alon...

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 minute...

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 differ...

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...

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...

This recipe was very good and very different. I couldn't find Mango Nectar so I used Peach Nectar (I had trouble finding this in the store - but finally did find it in the international isle - ...

The chicken was great, but we thought the sauce was merely ok. I served it over Jasmine rice. The recipe made alot of sauce, so if I made this again, I would probably half the sauce recipe. L...