My name is Karen, and I have a problem. I have a sweet tooth.
I have accepted that this is my lifelong trait to bear and that I will always choose dessert over dinner, sweet over salty (or salty and sweet together!). I could eat cookies for breakfast, cake for lunch, and pie for dinner and be a happy camper. So, when I came across a recipe that combines chicken and sugar for dinner, I knew I would like it. A way to have sugar for dinner? I’m in.
The chicken is soft and juicy with a crispy brown sugar crust. The balsamic vinegar brings great acidity with the meatiness of mushrooms and the tender mango. A strange cast of bedfellows, but I promise the combination is delicious.
BROWN SUGAR CHICKEN WITH BALSAMIC MUSHROOMS AND MANGO
From Cinnamon Freud, Inspired by Fake Ginger
4 chicken breasts, pounded thin
Flour, for dredging
Salt and pepper
2 tablespoons brown sugar
4 cups sliced mushrooms
2 medium mango, chopped
1-2 tablespoons balsamic vinegar
Season about 1/2 cup of flour with salt and pepper. Dredge chicken breasts, until lightly coated. Heat a large skillet over medium heat. Coat pan with olive oil. Add chicken breast to pan and cook for 5-7 minutes (depending on the thickness of the chicken) then flip. Spread brown sugar on top of the chicken. Cover chicken breast with lid and cook 5-7 minutes, until chicken is cooked through and brown sugar has melted.
While chicken cooks, heat another large pan over medium heat. Coat pan with olive oil and add mushrooms with a pinch of salt. Cook 7-10 minutes until mushrooms are cooked through and no liquid remains. Add mango and balsamic vinegar. Toss to combine and cook an additional 2-3 minutes. Serve chicken over top mushroom mango mixture.