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Rachel's Three Pan Chicken
Chicken with Mango, Almonds, and a kick!
3 thick, chicken breasts
4 - 5 springs, fresh thyme
2 tbs salted butter
3/4 cup white wine
3 eggs
5oz sliced almonds
1/2 cup dark brown sugar
2 tablespoons cayenne pepper
3 tablesppons salt
1 large or 2 small mangos (ripened)
salt and pepper to taste

To prepare almond coating:
Add sliced almonds, dark brown sugar, cayenne pepper, and salt to mixer and blend until crumbled into a fine coating.





 

Heat coventional over to 350 degrees.
Bring large pot filled 3/4 of the way wtih water to a boil.
Boil thawed chicken for 3 min.
Remove chicken and season with salt, pepper, and fresh thyme
Melt 1 tbs butter in a large (oven safe) skillet on medium-high heat, being careful not to burn the butter.
Add wine to butter mixure.
Saute seasoned chicken within butter/wine minture, about 1 1/2-2 minutes per side.
Scramble 3 eggs in small bowl.
Coat the chicken, 1 breast at a time, in eggs and transfer to almond coating, coating all sides of chicken completely.
Add coated chicken back into the previously used skillet.
Add rest of butter (1 tbs) to pan along with chicken.
Remove skin of mango with peeler and slice into long 1/4 inch strips (or as best you can around the large pit) and add to skillet with chicken.
Place the skillet into preheated oven and cook for 15 minutes. (checking to make sure chicken is cooked thoroughly)

This dish was delicious when I served it with white rice, seasoned with fresh lemon juice and parsley.



Preparation Time: 35 min Serves: 3
Recipe Origin: United States
Submitted by:
Rachel Archer
Pennsylvania
United States
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