Monday, May 4, 2015

Chicken in Mango Reduction… YUM… a LakeHouse Recipe

Mambo and I headed to the lake, today, but not before we captured the beauty of our Weeping Cherry, in full bloom on the front lawn of the Old Homestead.
We're feelin' kind of lost between two shores houses, but we're clearly not complaining. We know how hard it shall be when the Homestead sells and we completely transition. For now, we're SO enjoying the best of both worlds… and...

 We had a job to do, lakeside; namely, water the grass-seeded mud. Might as well stay for dinner…

This is a new creation, my first "new" LakeHouse offering. Think "Chopped," 'cause I had to use what was on hand. I tend to cook without measuring, but I'll try to be a little more specific herein.
Peel and finely chop two ripe mangoes; place in a bowl. 
Add about ¼ cup orange juice and
¼ cup Balsamic vinegar and
¼ cup EVOO
Season with garlic powder and pepper

Marinate for a couple hours

Put a thin film of EVOO on stick-free pan and sprinkle with paprika
When hot, sauté chicken cutlets (I used 6 thin, smallish pieces), removed from marinade
Transfer cooked chicken to plate
Remove fruit from liquid and add to pan… reduce to just-fruit and then put over cutlets

A keeper, we think. Buon Appetito!