Cold poached chicken, avocado and mango mousseline


By Dr. Ronald Hoffman

Whip together juicy, mango and fleshly avocado and you get a beautiful sauce with intriguing flavor and mousselike texture; you also get antioxidant vitamins C and E, and beta-carotene. Avocados, once a no-no on many diets, are full of beneficial monounsaturated fat.

Serves 4

4 6-ounce skinless, boneless chicken breasts
1 very large ripe mango, about 1 pound
1 large ripe avocado, about 3/4 pound

  1. In a large nonstick skillet, bring 2 inches of salted water to boil. Add chicken breasts and cook over high heat for 2 minutes on one side, turn over and cook for another 2 minutes. Cover pan and lower heat to maintain a simmer. Cook for 2 minutes longer. Remove from heat. Let sit for 5 minutes, covered, or until chicken is just firm to the touch. Remove from water. Wrap in plastic. Chill.
  2. Using a small sharp knife remove skin from mango. Cut flesh away from pit. Cut three-quarters into chunks and put in a blender. Cut avocado in half. Cut one half into chunks and add to blender with a pinch of salt and 1 tablespoon water. Process until very smooth. You will have 1 1/3 cups “mousseline” sauce.
  3. Cut chicken into thick slices on the bias, across the width of the breast. Arrange in overlapping slices on serving plates. Sprinkle with salt and freshly ground white pepper. Slice remaining mango quarter and avocado half into thin slices, and use as a garnish. Serve with the sauce spooned over, or under, the chicken. Pass the peppermill at the table.

Recipe by Rozanne Gold. Healthy 1-2-3


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