I know I've been slacking off with posts a bit lately. I've been busy (training a new dog) and haven't really been making too many new things - just sticking with old standbys. I did Sous Vide a wicked great steak last week, but I've already posted about doing that before. I was going to just grill some chicken breasts but then I came upon this recipe and decided to heat up the kitchen - there was little fire involved.
Chicken & Mango (Adapted from Cooking Pleasures)
1 lb chicken breasts
3 T heavy cream
1T fresh oregano
salt/pepper
1 onion cut into 1" wedges
1 pepper cut into 1" wedges (totally optional)
olive oil
3 cloves garlic, minced
1 lime - juice & zest
1 mango, cubed
1/4 c rum
Pound chicken breasts thin (see basics page on how to prep them). Place them in a bowl and season with salt and pepper. Add oregano and pour heavy cream over them. Toss to coat. Cover and refrigerate up to 8 hours.
Place onions with about 1 T olive oil and salt into a frying pan. Saute until onions start to get a little color. If using peppers add and after they get a little color, add garlic. Cook garlic until fragrant. Remove from frying pan, set aside, and wipe out pan with a paper towel.
Add about 1T of olive oil in pan and add chicken breasts. Do not crowd the pan! You may have to cook the chicken in batches. Add onion mixture back to the pan with the chicken. Add lime juice, zest, and mango. Cook until mango starts to soften a little. Remove from heat. Pour rum over chicken and carefully (or not so carefully depending on whether you rent or own) ignite. Serve mango and onions over chicken.
I used some banana peppers. I don't think they added a tremendous amount of flavor and I'm not overly thrilled with peppers. The mango and chicken really do go well together. The chicken also gets a real nice sear after soaking in the heavy cream. I was a little worried that it wouldn't, but I'm thinking the heavy cream is really fat so that is what helps it to sear well.
Chicken breasts sauteed might not be the most exciting to look at but when done right are absolutely delicious.
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| Shooting flames - OK maybe not shooting but flames |
1 lb chicken breasts
3 T heavy cream
1T fresh oregano
salt/pepper
1 onion cut into 1" wedges
1 pepper cut into 1" wedges (totally optional)
olive oil
3 cloves garlic, minced
1 lime - juice & zest
1 mango, cubed
1/4 c rum
Pound chicken breasts thin (see basics page on how to prep them). Place them in a bowl and season with salt and pepper. Add oregano and pour heavy cream over them. Toss to coat. Cover and refrigerate up to 8 hours.
Place onions with about 1 T olive oil and salt into a frying pan. Saute until onions start to get a little color. If using peppers add and after they get a little color, add garlic. Cook garlic until fragrant. Remove from frying pan, set aside, and wipe out pan with a paper towel.
Add about 1T of olive oil in pan and add chicken breasts. Do not crowd the pan! You may have to cook the chicken in batches. Add onion mixture back to the pan with the chicken. Add lime juice, zest, and mango. Cook until mango starts to soften a little. Remove from heat. Pour rum over chicken and carefully (or not so carefully depending on whether you rent or own) ignite. Serve mango and onions over chicken.
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| Next time I think I would do smaller cuts on the mango |
Chicken breasts sauteed might not be the most exciting to look at but when done right are absolutely delicious.
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