Chicken Breasts In Chutney Cream Recipe
Ingredients
| 3 whole chicken breasts (about 1 lb. each), skinned, boned, and split | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon | |
| 2 green onions (including tops), finely chopped | ||
| Minced ginger | 1/2 Teaspoon | |
| 3 tablespoons Major Grey chutney | ||
| Madeira | 1/3 Cup (16 tbs) | |
| 3/4 cup Homemade Chicken Broth or canned regular-strength chicken broth | ||
| Whipping cream | 3/4 Cup (16 tbs) | |
| Crystallized ginger | 2 Tablespoon, chopped | |
| Curried Rice | ||
| Parsley sprigs | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
