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Tropical Chicken With Mango And Papaya

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Food networ, Food4	1	Servings

INGREDIENTS

4		Chicken breasts
1	t	Light soy sauce
1		Ripe mango
1		Ripe pawpaw
2	T	Vegetable oil
		Salt and pepper
50	g	Unsalted butter
100	g	Onion or shallots, diced
1/2		Clove garlic, crushed
1/2	t	Turmeric
2	t	Sherry vinegar
2	t	Dry sherry
600		Brown chicken stock
2	t	Cornflour
2	oz	Coriander leaves

INSTRUCTIONS

Brush each chicken breast with soy sauce and leave to marinate for
10-15 minutes.  Peel and dice half the mango and pawpaw and set aside.
Save the pawpaw  seeds and chop coarsely the rest of the mango and
pawpaw.  Heat the butter in a pan and add the onion, garlic and
coarsely  chopped mango and pawpaw. Sweat until the onion is
translucent. (3-4  minutes).  Add turmeric and cook for another minute,
add sherry, vinegar, bring  to the boil and simmer for 1 minute, add
most of the chicken stock  and bring to the boil and reduce by half.
Pass through a fine strainer in to a clean pan, dissolve the  cornflour
in the 2floz cold stock, add some hot stock to this, stir  and then
whisk in to the rest of the sauce in the pan, bring to the  boil and
season.  Heat oil in the pan and season the chicken breasts, brown on
both  sides. Put in a roasting tray and finish cooking in a moderately
hot  oven for approximately 10 minutes.  Reheat the pan and add the
diced mango and pawpaw and cook for 5  seconds.  Place hot fruit in
middle of warm plates, place slices of chicken on  top, coat with sauce
and garnish with coriander leaves and papaya  seeds.  DISCLAIMERÂ©
Copyright 1996 - SelecTV Cable Limited. All rights  reserved.  Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1820 Calories From Fat: 936 Total Fat: 91g Cholesterol: 399.9mg Sodium: 4361.3mg Potassium: 1663.6mg Carbohydrates: 81.8g Fiber: 48g Sugar: <1g Protein: 114.4g