Ingredients:
1 (14 ) cans mangoes in syrup
4 chicken breasts
1/2 cup orange juice
1/2 cup seasoned flour
4 cloves garlic
2 teaspoons butter
1/4 teaspoon salt
2 tablespoons orange liqueur
2 tablespoons salad oil
toasted almonds
Directions:
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 flavour, use fresh mangoes.
Use 2 fresh mangoes and 1/2 cup of orange juice.
Boil for 1 minute.
Servings: 2
Time preparation: 0 min.
Time total: 5 min.