Title: Pappacito's mango chicken
 Categories: Poultry
      Yield: 2 Servings
 
      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.