This is a great summer recipe, anyway :)
Coconut Mango Chicken
1 pound chicken tenders (boneless, skinless)
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt & Pepper
1 cup uncooked white basmati rice; cook to package directions
Grated/Shredded Parmesan Cheese
-In a large skillet, heat a thin layer of vegetable oil over high heat. Add the chicken and cook, turning once, until browned (about 3 minutes). Add the coriander and stir for 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any brown bits. Transfer the chicken 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 chicken and cook until warmed through (about 3 minutes). Remove from heat, season with salt and pepper.
-Serve the chicken, mango and sauce over a bed of white rice and sprinkle to taste with the Parmesan.