Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 14 oz can, Mangoes
1/2 c Orange Juice
4 Cloves of Garlic
1/4 ts Salt
2 tb Salad Oil
4 Chicken Breasts
1/2 c Seasoned flour
2 ts Butter
2 tb Orange Liqueur
Toasted Almonds

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. From owner-chef Barry
Pall of Pappacito's, a fast-food restaurant in the Bell Canada Tower
ind 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. From The Gazette, 91/02/20.

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