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Chicken Breasts with Chutney & Madeira

Chicken.delights's picture
  Whole chicken breasts 3 Pound, skinned, boned and split (3 Pieces, 1 Pound Each)
  Butter/Margarine 2 Tablespoon
  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
  Parsley sprigs 1

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.

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Chicken Breasts With Chutney & Madeira Recipe