INGREDIENTS
4
boneless chicken breasts (pounded lightly to thin out if they are too thick) 1 1/2 to 2 pounds
1 cup
mango nectar (see *Tips)
1/3 cup
balsamic vinegar
2 tbsp
olive oil
1 1/2 tbsp
chopped fresh thyme
Kosher salt and freshly ground black pepper
1
large RIPE mango, peeled and chopped
additional thyme sprigs for garnish, if desired