Chicken With Mango Pinot Noir Sauce

So I had some leftover wine… shocking, I know… and I thought I’d try making a sauce to go over some chicken breasts.  I also had some mangos that were perfectly ripe and I wanted to use them too.  I wasn’t super sure about the mangos in a pinot noir sauce, so I thought I’d make the sauce, and swirl a piece of mango in it to see how it tasted – if it didn’t work, we’d have the mango for dessert.  When I tasted the piece of mango in the wine sauce, I was pleasantly surprised by the taste.  By the time the sauce was done, I was amazed by how delicious it was.  Chicken with mango, pinot noir sauce?  Deliciously unexpected!

Here’s what I did:

• 4 boneless skinless chicken breasts
• dried rosemary, dried parsley, salt
• 3 mangoes, peeled and cubed
• 1 shallot minced
• 1 cup Pinot Noir
• 2 tablespoons vegetable, or canola oil divided
• 1 tablespoon butter

Preheat the oven to 400. Heat a saute pan on med/high – when it’s hot, add a little bit of oil.  Sprinkle dried herbs and salt onto chicken breasts and put them in the pan, herb side down.  Sprinkle the other side with the herbs and salt.  Allow it to sear on one side until it releases from the pan (4-5 minutes) and then do the other side.

Transfer to a lined sheet pan and bake for 20 minutes.

Meanwhile, cut the mango into pieces… If you don’t know how – the easy way is to slice around the pit and then score each section into a checkerboard pattern.  I then, just use my thumb to pop out the mango.  If yours is super ripe, just run a knife in between the skin and the flesh.  Super easy.  Careful, though, your hands get really slippery.

Put the mango in a bowl and set aside

Heat the saute pan back up, add a tablespoon of oil and saute the shallots for a minute or two.  Add the wine and bring to a boil, scraping the burned bits off the bottom of the pan – allow the wine to cook down, reduce and thicken.

When it’s reduced by about a third, add the butter to finish – swirl till melted and then add the mango. Allow the mango to heat up a bit.

And top the chicken with the sauce.  I served this with a tossed salad and some steamed broccoli.  It seemed like an awful lot of sauce, but there was none left after dinner.

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