Recipe(tried): Mango Mustard Glazed Chicken

Mango Mustard Glazed Chicken
serves 6

1 cup fresh mango, chopped and peeled
1 cup pineapple juice
1/2 cup apricot preserves
1/2 cup dry white wine, (I use dry vermouth)
1 1/2 tablespoons coarse Dijon-style mustard
1 tablespoon cornstarch
1 tablespoon water
6 each chicken breast halves, boneless and skinless
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable cooking spray

Combine first 7 ingredients (to water) in a bowl, stir well with a whisk.

Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium high heat until hot. Add chicken, cook 3 minutes on each side until browned. Remove chicken.

Add mango mixture, bring to boil. Return chicken to skillet, reduce heat, simmer 15 minutes or until chicken done and sauce thickens.