Mango Mustard Glazed Chicken with Grilled Asparagus Tips

ingredients

• 6 chicken breasts, boneless and skinless
• 1 cup Stonewall Kitchen Mango Lime Salsa
• 1 cup pineapple juice
• 1/2 cup Stonewall Kitchen Peach Amaretto Jam
• 1/2 cup dry white wine
• 1 1/2 Tbsp. Stonewall Kitchen Bourbon Molasses Mustard
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 1/4 Tsp. salt
• 1/4 Tsp. pepper
• 1 bunch asparagus, grilled and cut into 1 inch pieces
• cooking spray

directions

1. Combine Stonewall Kitchen Mango Lime Salsa, pineapple juice, Stonewall Kitchen Peach Amaretto Jam, white wine, Stonewall Kitchen Bourbon Molasses Mustard, cornstarch and water together in a bowl
2. Sprinkle chicken with salt and pepper
3. Heat a large nonstick skillet coated with cooking spray over medium heat until hot
4. Add chicken and cook for 3 minutes on each side or until browned
5. Remove the chicken from the pan
6. Add mango mixture to the pan and bring to a boil
7. Return the chicken to the pan, add asparagus pieces and reduce the heat
8. Simmer 15 minutes until the chicken is cooked through and sauce thickens, stirring occasionally