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Ingredients Edit

Directions Edit

  1. Pound chicken breasts to ¼ inch thick.
  2. Saute with green pepper in butter.
  3. Remove chicken from skillet.
  4. Add bouillon, puréed mango, orange juice, water, sherry and ginger.
  5. Stir and simmer 5 – 10 minutes until sauce thickens.
  6. Return chicken to skillet with cubed mango.
  7. Heat through.
  8. Serve with rice.
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