Haitian Mango Chicken

Season the boneless chicken breasts with salt and pepper on both sides, then set aside.

Heat the butter in a large skillet over medium-high heat until melted and foaming.

Add the chicken breasts to the hot skillet and cook for 4-5 minutes per side until golden brown, then transfer to a plate.

In the same skillet, add the chopped green pepper and sauté for 2-3 minutes until slightly softened.

Crumble the chicken bouillon cube directly into the skillet, then add the orange juice, water, and dry sherry, stirring well to dissolve the bouillon.

Stir in the puréed mango and diced candied ginger, mixing until fully combined.

Return the cooked chicken breasts to the skillet, nestling them into the sauce.

Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

Gently fold in the cubed mango during the final 2 minutes of cooking, taking care not to break up the fruit.

Taste the sauce and adjust seasoning with salt and pepper as needed, then serve the chicken breasts topped with the mango sauce and cubed mango.