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 All rights reserved.

RecID 5124

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