Sunday, June 5, 2011

Chutney Chicken With Pearl Onions

This simple dish is flavorful, and it takes just minutes to prepare. Serve the chicken with hot boiled rice and a green vegetable for a tasty meal.


  • 4 boneless chicken breast halves, gently pounded to about 1/4-inch thickness
  • Salt and pepper
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 8 ounces frozen pearl onions
  • 1 jar (about 8 ounces) fruit chutney*


*I used Stonewall Kitchens Farmhouse Chutney with cranberries, apple, garlic, and other fruits and seasonings. Any fruit chutney will work in this recipe.
Wash chicken and pat dry. (If using the trimmed and ready thin-sliced chicken breasts, allow 2 slices for each serving.) Put the chicken breasts between sheets of plastic wrap and gently pound to thin to about 1/4 inch thickness. Sprinkle with salt and pepper and dredge lightly with the flour. Heat olive oil in a large skillet over medium heat.
Brown the chicken for 2 minutes on each side. Add chicken broth and onions and bring to a boil; reduce heat to medium and cook, uncovered, for 5 minutes. Add chutney and stir to combine; cover, reduce heat to medium low, and simmer for 5 minutes longer, or until chicken is cooked through. Serve with hot cooked rice and spinach, or choose your own favorite vegetables.

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