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Chicken Breasts In Chutney Cream

the.instructor's picture
  Chicken breasts 3 Pound, skinned, boned, and split (3 Pieces)
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter/Margarine 6 Tablespoon
  Green onions 2 , finely chopped (Including Tops)
  Minced fresh ginger 1⁄2 Teaspoon
  Chutney 3 Tablespoon (Major Grey)
  Madeira 1⁄3 Cup (5.33 tbs)
  Chicken broth/Canned regular-strength chicken broth 3⁄4 Cup (12 tbs), canned (Homemade Variety)
  Whipping cream 3⁄4 Cup (12 tbs)
  Chopped crystallized ginger 2 Tablespoon
  Curried rice 1⁄2 Cup (8 tbs)
  Parsley sprigs 2
  Salt To Taste

Rinse chicken and pat dry.
Place each breast half between pieces of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
Dust chicken pieces lightly with flour; shake off excess.
In a 10- to 12-inch frying pan, melt 3 tablespoons of the butter over medium-high heat.
Add chicken, a portion at a time, without crowding.
Cook, turning, until browned on both sides, 4 to 6 minutes.
As chicken is cooked, lift from pan and arrange on a warm platter.
Add more butter to pan as needed.
To pan, add onions, fresh ginger, chutney, Madeira, and broth.
Boil over high heat, stirring, until reduced by half, about 5 minutes.
Add cream and boil, stirring, until reduced to about 1 1/4 cups.
Pour sauce over chicken and sprinkle with crystallized ginger.
Spoon Curried Rice alongside chicken.
Garnish with parsley; season to taste with salt.

Recipe Summary

Main Dish

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Chicken Breasts In Chutney Cream Recipe