Mango Chicken Piccata

Mango Chicken Piccata

36 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Recipe by  greatfoodaddict

“Everything we love about Chicken Piccata, layered with the summer taste of mango.”

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Adjust Servings

Original recipe yields 2 servings



  1. Whisk together the egg, 2 tablespoons lemon juice, and 1 cup of mango nectar in a bowl, and set aside. Combine the flour, garlic powder, and pepper in a shallow dish, and set aside. Dip the chicken breasts into the egg mixture and allow the excess to drain off. Press into the flour mixture to coat and shake off the excess.
  2. Heat the olive oil in a large skillet over medium heat. Place the chicken breasts into the hot oil, and cook until golden brown on both sides, about 4 minutes per side. Meanwhile, whisk together 1 cup of mango nectar, water, soy sauce, balsamic vinegar, honey, 2 tablespoon lemon juice, sesame oil, and cornstarch. Once the chicken is brown on both sides, pour in the balsamic mixture. Bring to a simmer, and cook 10 minutes more.

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Reviews (36)

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Hey guys, this is my recipe. When you mix the last sauce, add the water but make sure it is HOT so the honey is mixable instead of sticky. And I just put fresh mango's in the juicer to get the nectar. Enjoy! IMPORTANT juice your mango once its nice and soft, it's sweet when it's soft, and has a more sour taste when it's still a bit firm

Tara Lazar

Tara Lazar

I've made this now a few times and I prefer it with a few changes. I substitute about 1/4 cup of Thai Sweet Red Chili Sauce for the honey and lemon juice, and I puree a fresh mango in the food processor instead of using juice or nectar. After the chicken cooks, I set it aside and stir-fry some broccoli, then add the chicken back in with the sauce. At the very end, I toss in some fresh mango slices, just to warm them. I garnish with sliced red onion and chopped cilantro. Served with basmati rice, this is a delicious meal!



Just finished preparing this for my family and it was a hit. I did make a few adjustments. I doubled this recipe. Instead of garlic powder I used 6 cloves of garlic and added them skillet along with some sliced baby bellas while I was browning my chicken. Also in lieu of mango nectar I used a mango smoothie that i found in a bottle in the cold juice aisle, it had lemon juice in it so I omitted that from the recipe. I served it with Jasmine rice and sliced mango. My husband and 8 year old daughter both loved it. Will definately make again.

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Amount Per Serving (2 total)

  • Calories
  • 1063 cal
  • 53%
  • Fat
  • 36.2 g
  • 56%
  • Carbs
  • 139.7 g
  • 45%
  • Protein
  • 49.6 g
  • 99%
  • Cholesterol
  • 203 mg
  • 68%
  • Sodium
  • 1947 mg
  • 78%

Based on a 2,000 calorie diet



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Chicken Piccata with Artichoke Hearts


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Lemon Chicken Piccata