8 oz. sliced chicken breast
1/2 cup seasoned flour (salt & pepper)
1/4 cup butter
8 to 10 slices of papaya
1/4 cup sliced mushrooms
1/4 cup sliced red peppers
2 shots Frangelica (hazelnut liquor)
1 cup beef stock
Melt butter into skillet over medium heat. Saute papaya for 3-4 minutes or until browned on one side. Remove and place on serving platter.
Dredge chicken through flour mix. Saute 2-3 minutes on each side or until done. Add peppers and mushrooms. Saute 1 minute. Add Frangelica, reduce by half. Add beef stock and reduce by half to make sauce. Top over papaya and Enjoy!