Ingredients Jump to Instructions ↓

  1. 1 -- mangoes

  2. 1/2 cup 118ml Orange juice

  3. 4 Garlic

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 2 tablespoons 30ml Salad oil

  6. 4 Chicken breasts

  7. 1/2 cup 31g / 1.1oz Seasoned flour

  8. 2 teaspoons 10ml Butter

  9. 2 tablespoons 30ml Orange liqueur Toasted almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 flavor, 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.


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