PAPPACITO'S MANGO CHICKEN
Yield: 2 servings
14 oz Can, Mangoes 4 Chicken Breasts
1/2 c Orange Juice 1/2 c Seasoned Flour
4 Cloves Of Garlic 2 ts Butter
1/4 ts Salt 2 tb Orange Liqueur
2 tb Salad Oil 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 in 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.
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