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Ingredientes
- 4 x Chicken breasts
- 1 tsp Light soy sauce
- 1 x Ripe mango
- 1 x Ripe pawpaw
- 2 Tbsp. Vegetable oil
- Â Â Salt and pepper
- 50 gm Unsalted butter
- 100 gm Onion or possibly shallots, diced
- 1/2 x Clove garlic, crushed
- 1/2 tsp Turmeric
- 2 tsp Sherry vinegar
- 2 tsp Dry sherry
- 600 ml Brown chicken stock
- 2 tsp Cornflour
- 2 ounce Coriander leaves
Direcciones
- Brush each chicken breast with soy sauce and leave to marinate for 10-15 min.
- 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 in the onion, garlic and coarsely minced mango and pawpaw. Sweat till the onion is translucent/soft. (3-4 min).
- Add in turmeric and cook for another minute, add in sherry, vinegar, bring to the boil and simmer for 1 minute, add in 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 cool stock, add in some warm 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 warm oven for approximately 10 min.
- Reheat the pan and add in the diced mango and pawpaw and cook for 5 seconds.
- Place warm fruit in middle of hot plates, place slices of chicken on top, coat with sauce and garnish with coriander leaves and papaya seeds.
