Yield
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Holiday-inspired flavors give this weeknight chicken dish a fragrant boost. Serve with quick-cooking wild rice and a spinach salad.

How to Make It

Step 1

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.

Step 2

Combine broth and remaining ingredients, stirring with a whisk. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done.

Step 3

Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.

Ratings & Reviews

daneanp's Review

TaraTubb
June 14, 2014
This is good. I couldn't find the chutney so I used a good quality cranberry blueberry preserve instead. The chicken turned out really tender and moist. I thought the bread crumbs made it a little strange though because they got soggy, of course. Next time, I will leave that part out and maybe up the cornstarch a bit. We served this with au gratin potatoes and steamed snap peas. The family enjoyed the meal.

curley's Review

curley
December 06, 2013
not bad i would make it again but make more sauce

JM1212's Review

JM1212
January 10, 2011
I didn't really like it. The kids wouldn't eat it. My husband only ate it to be encouraging. I guess I wanted more flavor.

TaraTubb's Review

daneanp
December 21, 2008
This was a tasty dish, definitely worthy of a special occasion, though good for an everyday meal too. I made my own chutney from a cooking light recipe and used it instead. I cooked sweet potatoes and broccoli to serve with it. I would make the dish again. One could probably replace the chicken with turkey breasts and make it for a holiday meal.