Mix flour and spices all together. Pound chicken breast to 1/4", slice in half and dredge in flour/spice mixture.

In oil over medium to medium/high heat cook chicken for 3 minutes on each side. Transfer to a plate.

Pour off only the oil, turn down heat to medium and add wine to deglaze pan making sure to scrape up all the bits and cook for about a minute. Add onions, butter and cook until transparent (about 3 minutes). You can add another tablespoon of butter if needed.

Add broth, mango juice and marmalade stir to blend.

Turn down heat to medium/low. Return chicken to pan cook for 3 minutes. Turn chicken over, cover and cook for 5 minutes.

If you find the sauce is too thick, add a little broth. If you find the sauce is too thin, add a pat of butter.

FYI this recipe is for one whole chicken breast. Adjust the recipe accordingly for larger quantities but be careful in adding the liquids because too much liquid tends to drown the chicken.