- Pound chicken breasts to ¼ inch thick.
- Saute with green pepper in butter.
- Remove chicken from skillet.
- Add bouillon, puréed mango, orange juice, water, sherry and ginger.
- Stir and simmer 5 – 10 minutes until sauce thickens.
- Return chicken to skillet with cubed mango.
- Heat through.
- Serve with rice.
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