Chicken Breasts In Chutney Cream
|Chicken breasts||3 Pound, skinned, boned, and split (3 Pieces)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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)|
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.