1 cup pineapple juice
1/2 cup apricot or peach preserves
1/2 cup dry white wine
1 1/2 tablespoons stone-ground mustard
1 tablespoon cornstarch
1 tablespoon water
6 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Sprinkle chicken with salt and pepper. Heat a large non-stick skillet coated with cooking spray over medium heat until hot. Add chicken. Cook 3 minutes on each side ur until browned. Remove chicken from pan.
Add mango mixture; bring to a boil. Return chicken to pan; reduce heat and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.
