Brown Sugar Chicken with Balsamic Mushrooms and Mango

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.

From Cinnamon Freud, Inspired by Fake Ginger
4 chicken breasts, pounded thin
Flour, for dredging
Salt and pepper
Olive oil
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.
Serves 4.

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