Cooking Light has been a go-to for recipes for me for about 25 years. I stumbled across this last week as I was going through old magazines and cutting out the ones for saving. I changed a few things but this will become a regular meal at our house. I served over plain rice but couscous would be good. Roasted tomatoes might be a good addition
Preheat oven to 400°.
Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.
Peel and cut a ripe mango into chunks and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onions to skillet; cook slowly until golden and sweet, about 15-20 minutes (you don’t have to caramelize them but I liked the flavor the caramelizing gave them). Add garlic to pan, and sauté 1 minute. Remove the onions and set aside saving the pan juices.
Combine fruit juice, and tequila in a bowl. Pour into the pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken, add the mango; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.