| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 1 |
ts |
Light soy sauce |
| 1 |
|
Ripe mango |
| 1 |
|
Ripe pawpaw |
| 2 |
tb |
Vegetable oil |
|
|
Salt and pepper |
| 50 |
g |
Unsalted butter |
| 100 |
g |
Onion or shallots; diced |
| 1/2 |
|
Clove garlic; crushed |
| 1/2 |
ts |
Turmeric |
| 2 |
ts |
Sherry vinegar |
| 2 |
ts |
Dry sherry |
| 600 |
ml |
Brown chicken stock |
| 2 |
ts |
Cornflour |
| 2 |
oz |
Coriander leaves |
INSTRUCTIONS
SAUCE
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.
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