Prep 10 mins
Cook 30 mins
This one is called Mango Chicken because we first had a great chicken dish at the fabulous Mangoes Restaurant in Key West. We bought their cookbook and learned that they take the Key Lime Beurre Blanc recipe and substitute other fruits instead of the key lime, to taste. So, remember that and substitute in-season fresh fruit that you've juiced to taste. We also have doubled the quantity so as to have plenty!
- 4 boneless skinless chicken breasts
- 2 tablespoons seasoning salt
- 2 teaspoons olive oil
- 1 shallot, minced
- 2 sprigs fresh thyme (or pinch dry as a substitute)
- 1⁄2 cup Chardonnay wine
- 4 key limes, juice and zest of (or fresh citrus juice for any fruit you like , squeeze out the juice into a bowl, grated the skin in)
- 2 tablespoons heavy cream
- 1 cup softened butter
- 1 dash salt
- 1 dash white pepper, preferably
- Have someone make grilled chicken by rinsing and drying the chicken breasts and covering both sides with seasoning salt. Place on hot grill and turn until done. Keep warm (if sauce isn't done) by covering with aluminum foil while holding on a plate off the heat to avoid drying out the chicken.
- While chicken is cooking, in small saucepan add the oil and when it is hot, add the shallot and thyme and cook until shallot is slightly browned.
- Deglaze pan with lime juice and wine. In other words, pour in lime juice and wine and use your stirrer to remove stuck shallot and thyme from bottom of pan and try to dissolve into the liquid you just added.
- Reduce volume by one half.
- Add cream and reduce again by three quarters. This reducing concentrates the flavors.
- Remove from heat and slowly wisk in the butter a little at a time.
- Add salt and white pepper to taste.
- You can check the flavor and add a little sugar if you like, or more fruit juice.