Follow this recipe for Marco mango breasts, a delicious dish with salty and sweet touches. We invite you to savor it!
INGREDIENTS
(For 4 people)
- 4 boneless, slightly flattened chicken breasts
- 1 cup of milk
- 50 grams of butter
- ¼ cup corn oil
- 2 cups of Spanish sauce
- ¼ kilo of mango pulp ground with a little sugar
- salt and white pepper to taste
For the Spanish sauce:
- 6 tomatoes peeled, ginned and chopped
- 1 onion, sliced
- 2 pores chopped
- 3 carrots, peeled and chopped
- 1 stalk of celery, chopped
- 3 turnips, peeled and chopped
- 150 grams of chopped bacon
- 2 bay leaves
- 2 sprigs of parsley
- 2 cylindrical branches
- 50 grams of flour
- 4 cups of good chicken broth
- 2 cups of white wine
- Salt and pepper to taste
- ¼ kilo of mango pulp
To decorate
- Chives
- 1 serrano pepper cut into strips
- 1 mango, peeled, cut into strips
PREPARATION
The breasts are soaked in milk for half an hour, drained, fried in hot butter and oil and set aside. The Spanish sauce is perfectly mixed with the mango pulp, put on a low heat, season with salt and pepper, add the breasts and cook in the sauce for another 10 minutes. The chicken is arranged on a plate, bathed in the sauce and a little more ground mango is placed on top.
Spanish sauce
The bacon is fried in a deep bowl with the vegetables, except the tomato, the bay leaf, the coriander and the parsley. Add the flour and fry, add the tomatoes, the bay leaf, the coriander and the parsley, the consommé and the wine. Season with salt and pepper and simmer until it has reached a suitable consistency. It is passed through the sieve and the ground mango pulp is added. It is rectified with salt.
PRESENTATION
In an oval plate, decorated with a bouquet of chives, the chili strips and the mango slices.
