PAPPACITO'S MANGO CHICKEN

1 (14 oz) can mangoes*
4 chicken breasts
1/2 cup orange juice
1/2 cup seasoned flour
4 cloves of garlic
2 teaspoons butter
1/4 teaspoon salt
2 tablespoons orange liqueur
2 tablespoons salad oil
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 flavor, 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 and 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.

Source: The Gazette