Mango-Salsa Chicken 35 mins


Patrick Nothaft


Patrick Nothaft

Mustard-crusted chicken breast topped with roasted corn and tomato salsa served with saut?©ed garlic green beans

Serves 2

Prep time: 15 minutes

Cook time: 20 minutes

Heat oil over medium heat in nonstick pan. Add garlic and saute for 1-2 minutes, stirring often. Meanwhile, heat almonds in a dry pan over medium-low heat and cook until light brown. Add beans to garlic-olive oil mixture in pan. Cook beans for 5 minutes over medium heat. Add ¼ cup of vegetable stock and cover. Cook covered for 5 minutes. Mix in almonds and transfer to plate.

For the chicken:

2 large skinless boneless chicken breasts

1 tablespoons extra-virgin olive oil

2 teaspoons Dijon or coarse-ground mustard

All-purpose flour

2 sheets plastic wrap

Using a mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about half-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then smear 1 teaspoon of Dijon mustard onto each chicken breast. Dust with flour. Heat oil in a large skillet over medium-high heat. Add chicken to skillet and saut?© until cooked through, about 5 minutes per side. Transfer to plates. Top with salsa and serve with green beans.