Mango Chutney Chicken
Yields 4 servings
The name chutney comes from the Indian word 'chatnu' which means 'to taste' - which is exactly what you'll do, again and again, once you try this flavorful recipe.
- 4 boneless, chicken breast halves
- 1/4 cup flour
- 2 tablespoons vegetable oil
- 3/4 cup Crosse & Blackwell Hot Mango Chutney
- 1/2 cup dry white wine or chicken broth
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
Coat chicken lightly with flour.
Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook for 2 to 3 minutes on each side or until browned.
Combine Crosse & Blackwell Hot Mango Chutney, wine, garlic, salt and curry powder in medium bowl; pour over chicken. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until chicken is no longer pink in center. Remove chicken. Increase heat to medium-high. Cook sauce, stirring frequently, for 1 to 2 minutes or until slightly thickened. Pour sauce over chicken before serving.
Recipe reprinted by permission of bestdressedmeals.com. All rights reserved.
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