Pappacito's Mango Chicken
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
mangos
|
|
| ½ | cup |
orange juice
|
|
| 4 | Cloves |
garlic
|
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | each |
chicken breasts
|
|
| ½ | cup |
all-purpose flour
seasoned |
|
| 2 | teaspoons |
butter
|
|
| 2 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | x |
almonds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
mangos
|
|
| 118 | ml |
orange juice
|
|
| 4 | Cloves |
garlic
|
*
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | each |
chicken breasts
|
|
| 118 | ml |
all-purpose flour
seasoned |
|
| 1E+1 | ml |
butter
|
|
| 3E+1 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | x |
almonds
toasted |
*
|
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.
