Title: Mango Chicken
Categories: Chicken Fruit
Yield: 4 Servings
| 1 | | 14 oz can, Mangoes |
| 1/2 | c | Orange Juice |
| 4 | | Cloves of Garlic |
| 1/4 | ts | Salt |
| 2 | tb | Salad Oil |
| 4 | | Chicken Breast halves |
| 1/2 | c | Seasoned flour |
| 2 | ts | Butter |
| 2 | tb | Orange Liqueur |
| | | Toasted Almonds |
Pound the chicken breasts to 1/4 inch thickness. Reserve 8 perfect mango
slices for garnish. In a blender or food processor, whirl mangoes
(including syrup) with orange juice, garlic and salt. Set aside. Heat oil
in saute pan. When hot, dip chicken breasts in seasoned flour -- be careful
to shake off excess flour -- and place them in the hot pan. Saute chicken,
for approximately 2 minutes per side. Add butter and mango puree to the
pan. Cook until the sauce is reduced and fairly thick -- about 2 minutes.
With a spatula, remove the mango-covered chicken breasts from the pan and
place them on a hot platter. Spoon remaining mango puree over the chicken.
Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For
a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and
1/2 cup of orange juice. Boil for 1 minute. From owner-chef Barry Pall of
Pappacito's, a fast-food restaurant in the Bell Canada Tower ind downtown
Montreal. He refused to identify the spices in the seasoned flour but will
admit that there are 2 teaspoons of powdered chicken soup per cup of flour.
From The Gazette, 91/02/20.