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Recipe by: cecylian
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See below ingredients and instructions 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 t Butter
1/4 t 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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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