| 1 | Pound the chicken breasts to ?inch thickness. |
| 2 | Reserve 8 perfect mango slices for garnish. |
| 3 | In a blender or food processor, whirl mangoes (including syrup) with orange juice, garlic and salt. |
| 4 | Set aside. |
| 5 | Heat oil in saute pan. |
| 6 | When hot, dip chicken breasts in seasoned flour -- be careful to shake off excess flour -- and place them in the hot pan. |
| 7 | Saute chicken, for approximately 2 minutes per side. |
| 8 | Add butter and mango puree to the pan. |
| 9 | Cook until the sauce is reduced and fairly thick -- about 2 minutes. |
| 10 | With a spatula, remove the mango-covered chicken breasts from the pan and place them on a hot platter. |
| 11 | Spoon remaining mango puree over the chicken. |
| 12 | Sprinkle with toasted almonds. |
| 13 | Garnish each breast with 2 mango slices. |
| 14 | For a more pronounced mango flavour, use fresh mangoes. |
| 15 | Use 2 fresh mangoes and ?cup of orange juice. |
| 16 | Boil for 1 minute |
