Spray a non-stick pan with olive oil spray and brown chicken for about four minutes each side, then set aside.

Add onion to pan and cook on low heat for five minutes, then add tarragon vinegar. Increase heat and cook until sauce is reduced to a syrup. Add stock and wine, then stir in evaporated skim milk and mango puree. Season to taste, stir for two minutes.

Add chicken and heat until chicken is thoroughly cooked. Serve garnished with mango slices.