Pappacito's Mango Chicken

Pappacito’s is the Houston Tex-Mex chain that turned this tropical chicken dish into a signature. The move here is the mango-orange purée, blended with garlic and a pinch of salt, then cooked right down in the same pan where the chicken just seared. You get all the fond from the cutlets built into a fruity, golden sauce in about two minutes flat.

Pounding the chicken breasts to a quarter inch is the key to the whole thing. Thin cutlets cook through in the time it takes to get a real crust on the seasoned flour, so the meat stays juicy while the outside crisps up.

A splash of orange liqueur brightens the sauce at the end, toasted almonds add crunch, and reserved mango slices make the plate look like a restaurant sent it out.

Chef Tips

• Shake off excess flour hard. Too much coating turns gummy in the sauce instead of crisping up.
• Get the oil truly hot before the chicken hits the pan. A cool pan steams the flour instead of searing it.
• Use fresh ripe mangoes when they’re in season for a much brighter, more floral sauce. Boil an extra minute to concentrate.

Variations

• Swap the mango for ripe peaches or papaya for a similar tropical pan sauce.
• Add a minced jalapeño or a pinch of chili flakes to the purée for a sweet-heat version.
• Serve over cilantro rice instead of a plain platter to soak up every drop of sauce.