I'm not a very adventurous cook, but my mom is the type who just whips together whatever is in the fridge and it tastes great. This weekend at the lake we had some friends over for dinner. She made a great summer meal with this as the entree.
I wanted something to brighten up the chicken breasts for company, so I sautéed about half a red bell pepper and half a green bell pepper in butter, added less than a cup of store-bought fresh mango salsa (it was just raw mangos, red onion, cilantro and maybe a couple of tiny pieces of jalapeno), then added maybe a half cup of a prepared sweet and sour sauce and a little water. I had to season it up with some garlic and salt and pepper to overcome the vinegar in the prepared sauce, but it turned out OK.
The chicken was sautéed in butter and oil (about half and half) and seasoned with a prepared spice for grilling chicken plus garlic salt and pepper. The breasts had been pounded first, but they were still pretty large and thick, so I cooked them long enough (at least half an hour) to get pretty brown. Because they were so large, I sliced them thick, maybe 1 inch slices, and poured half the mango sauce over them. I put the remaining sauce on the table for individual use. The presentation was really pretty and colorful.
The cook time didn't make it exactly quick, but it was delicious and we had a lovely dinner with friends and strawberry shortcake for dessert.
Sometimes I think I prefer heavy winter food to eat, but nothing beats a true summer meal.