Tropical Chicken Saute Recipe
Ingredients
1/3 cup plus
2 teaspoons all-purpose flour
1/4 teaspoon each salt and pepper
9 ounces skinned and boned chicken breasts, cut into 4 pieces
1 egg, beaten
1 tablespoon vegetable oil
1 teaspoon fresh tarragon leaves or 1/2 teaspoon dried
1 /4 cup dry white wine
1 tablespoon lemon juice
1 teaspoon margarine
1 small mango, pared, pitted, and diced
Garnish: Parsley sprigs
Directions
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dip chicken pieces into beaten egg, then dredge in seasoned flour, being sure to use all of egg and flour.
In 12-inch nonstick skillet heat oil over high heat; add chicken and cook until bottom is golden brown.
Turn chicken pieces over, sprinkle with tarragon, and brown other side (if necessary, reduce heat).
Add wine, lemon juice, and margarine, and bring to a boil; cook until liquid is slightly reduced and thickened.
Add mango, cover, and cook until fruit is heated, 1 to 2 minutes; serve garnished with parsley sprigs.
In 12-inch nonstick skillet heat oil over high heat; add chicken and cook until bottom is golden brown.
Turn chicken pieces over, sprinkle with tarragon, and brown other side (if necessary, reduce heat).
Add wine, lemon juice, and margarine, and bring to a boil; cook until liquid is slightly reduced and thickened.
Add mango, cover, and cook until fruit is heated, 1 to 2 minutes; serve garnished with parsley sprigs.
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