Curried Chicken with Mango Rice

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon brown sugar 
• 1 cup chicken broth 
• 1 teaspoon curry powder to taste
• 1 tablespoon parsley dried
• 1 cup mangos diced
• 0.5 teaspoon salt 
• 4  chicken breast halves boneless skinless
• 0.5 cup water 
• 1 cup rice long-grain white
• 0.5 cup white wine 

Equipment

• frying pan

Directions

1. Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
2. In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes.
3. Remove from heat.
4. Let stand, covered, until all liquid is absorbed, about 5 minutes.