Pappacito's mango chicken
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 14 oz can, Mangoes |
| ½ | cup | Orange Juice |
| 4 | eaches | Cloves of Garlic |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Salad Oil |
| 4 | eaches | Chicken Breasts |
| ½ | cup | Seasoned flour |
| 2 | teaspoons | Butter |
| 2 | tablespoons | Orange Liqueur |
| 1 | x | Toasted Almonds |
Directions
Pound the chicken breasts to ¼ 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 ½ 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.