Coconut Chicken with Mango Sauce

We felt quite tropical eating this the other day. Almost like we were somewhere warm. Almost.

6-8 boneless, skinless chicken breasts
salt
1 egg
1/4 cup evaporated milk
1 1/4 cup flaked coconut
1/2 cup flour
1/2 cup panko (plain bread crumbs work fine)
2 Tbsp. oil, divided
2 Tbsp. butter, divided

Trim chicken breasts and sprinkle with salt. Set aside. Mix egg and evaporated milk in a bowl. In blender, whirl coconut until very finely chopped. Mix coconut with flour and panko. Dip chicken into egg mixture and then into coconut mixture. Arrange on a cookie sheet and let set for a few minutes. Melt half the butter and oil together over medium heat and cook half the breasts, covered with a lid, until brown on one side, turn over and cook the other side until chicken is no longer pink in the center. Remove to serving platter and keep warm. Add remaining butter and oil in pan and cook remaining chicken.

Mango Sauce

1 cup ripe mango, cut into small cubes
1/2 cup water
2 tsp. lemon juice
1 Tbsp. corn starch

Combine all ingredients and mix well. Cook over high heat until it boils and is slightly thickened. Serve spooned over chicken. Serves 6.