Pappacito's Mango Chicken

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 sauté pan. When hot, dip chicken breasts in seasoned flour -- be careful to shake off excess flour -- and place them in the hot pan.

Sauté chicken, for approximately 2 minutes per side.

Add butter and mango purée 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 purée 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.