Mango's, I love them. I eat a mango every morning! It is so good for you! This recipe is originally adapted from a cookbook named "Fruit", I made this while studying under Eva Kenly,who changed a few things. I have changed a few more things as usual! I think you will enjoy this delicious Summer recipe.
4 skinless boneless, chicken breast halves
salt and pepper
1 T finely chopped shallots
1/8 c. balsamic vinegar
1/2 c. chicken stock
1/2 c. heavy cream
1 lb mango's peeled and diced per (How to dice a mango, May 14th, blog)
Place each chicken breast between 2 sheets of plastic wrap and pound lightly to an even thickness. Season with salt and pepper.
In a large saute pan, heat 2 T of butter. Dredge chicken pieces in flour, shaking off excess, and saute over medium heat until cooked through. DO NOT crowd pan; saute in batches removing the cooked pieces to a ovenproof platter. Placed in your warming drawer, or a 200 F oven.
Continue with remaining chicken, adding more butter if needed.
To the same pan, add 1 T of the butter and saute shallots until tender but not brown. Add balsamic vinegar and cook, stirring, until reduced in half.
Add the chicken stock and the cream, cook until again reduced by half. Add the mango's, cook until heated through. Add basil and adjust the seasoning..
To serve: Spoon the sauce over chicken breasts. Serves 4
* When keeping food warm in the oven, it is easy to run out of space. I thought of putting a wire rack designed for cooling your baked goods on the floor of the electric oven. The rack allows the air to circulate, but, you should watch the food placed on the lower position and rotate.
|The boys took a float plane to the glaciers! Steve, Nate Dogg, TT and Wee Bear! Had a ball!|
Video of landing
Wishing everyone a happy Monday!! Cheers JJ~