Chicken Breasts with Chutney & Madeira
|Whole chicken breasts||3 Pound, skinned, boned and split (3 Pieces, 1 Pound Each)|
|Green onions||2 , sliced, including tops|
|Minced ginger||1⁄2 Teaspoon|
|Chopped major greys chutney||3 Tablespoon|
|Madeira||1⁄3 Cup (5.33 tbs)|
|Regular strength chicken broth||3⁄4 Cup (12 tbs) (Homemade / Purchased)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Chopped crystallized ginger||2 Tablespoon|
Rinse chicken and pat dry.
Melt butter in a wide frying pan over medium heat.
Add chicken, a portion at a time, without crowding; cook, turning after 5 minutes, until no longer pink when slashed in thickest part (about 10 minutes total).
As chicken is cooked, transfer to a platter and keep warm.
Add onions, fresh ginger, chutney, Madeira, and broth to pan.
Increase heat to high and boil, stirring, until reduced by half (about 4 minutes).
Add cream and any juices that have drained from chicken; boil briefly.
Season to taste with salt and pepper.
Spoon half the sauce over chicken; sprinkle with crystallized ginger and garnish with parsley.
Pass remaining sauce at the table.