Chicken Mango

  • Yield: 6 servings


4-- boneless, skinless chicken breasts
1cup sliced mushrooms
2teaspoons minced parsley
1/4cup flour
1tablespoon flour
1can (16 oz.) tomatoes
1teaspoon salt
1cup dry white wine
1/2teaspoon pepper
1tablespoon brandy
1/4cup olive oil
1tablespoon tomato paste
5small white onions, chopped fine
1clove clove of garlic, chopped


  1. Cut chicken breasts in half. Mix together 1/4 cup of the flour, salt and pepper and dust lightly over chicken. In large frypan, place oil. Add chicken and sauté about 6 minutes or until brown on all sides. Remove chicken from frypan and keep warm. To frypan, add onions, garlic, mushrooms and parsley; sauté until onions are opaque, about 5 minutes. Add tomatoes, wine, brandy, tomato paste and remaining 1 tablespoon flour. Stir and simmer on low heat about 15 minutes. Return chicken to pan, cover and cook until fork can be inserted in chicken with ease, about 30 miutes.