Pappacito's mango chicken

Yield: 2 Servings

Ingredients:

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

Instructions:

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.