Coconut Mango Chicken With Black Beans


Everyday with rachael ray

Steps


In a large skillet , heat the oil over high heat.
Add the chicken and cook , turning once , until browned , about 3 minutes.
Add the coriander , and stir for about 30 seconds.
Add the chicken broth , lower the heat and simmer for 3 minutes , scraping up any browned bits.
Transfer to a plate.
Add the coconut milk to the skillet , increase the heat and boil to reduce by half , about 4 minutes.
Stir in the mango and cook until warmed through.
Return the chicken to the skillet , toss and remove from the heat.
Season with salt and pepper.
Meanwhile , in a medium saucepan , simmer the black beans over low heat.
Stir in the lime juice and 3 tablespoons mint.
Divide the beans among 4 plates.
Top with the chicken and remaining mint.

Ingredients


vegetable oil, boneless chicken breast, ground coriander, chicken broth, coconut milk, mango, salt and pepper, black beans, fresh lime juice, of fresh mint