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PAPPACITO'S MANGO CHICKEN

Category:    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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