Marie Sharon's Mango Chicken

1 T vegetable oil

4 boneless chicken breast halves, cut crosswise to 1/2 inch

½ t salt

¼ t pepper

1 - 10 oz. bottle mango chutney

1 t mustard

1 T corn starch

½ cup mango orange juice, frozen

1 - 8 oz. package frozen green beans, heated as directed

Almonds, sliced

1 fresh mango peeled and sliced

Heat oil in large frying pan. Season chicken and sauté until cooked thoroughly. Remove from pan. Add chutney and mustard to skillet, then stir corn starch into juice and add to mustard/chutney. Simmer two minutes. Add chicken and beans. Top with almonds and mango. Serve with white rice. (Marie doubled the recipe to serve 8 people, but was short on chutney, so she added ¼ cup mango peach salsa.)

Contributed by JoLyn Day