Chicken (or Fish) with Mango Lime Butter

SAUCE

Combine the mango, wine, sugar, ginger and lime juice and simmer over medium heat for 5 minutes.

Add the cream and run it through a blender or food processor. Return to low heat for 5 minutes, and then stir in the butter in pieces. Don’t boil it, or it will separate.

Season with salt and pepper and keep warm – a thermos is good for this if you want to make it early in the day.

CHICKEN

Mix together a couple of tablespoons of mayo with a tablespoon of pesto and a tsp of chili sauce.

Salt and pepper the chicken. Spread with the mayo and then roll in the panko crumbs combined with the chopped mac nuts, or just the bread crumbs.

Cook the chicken two minutes on each side over high heat, and then put in the oven at 400 for 20 minutes.

Serve with the sauce, some rice and asparagus is nice, or coleslaw with mango or pineapple added. Adjust the oven time if you’re doing fish instead of chicken. The rule on fish is 10 minutes for fish that is one inch thick.