Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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