Yield
4 servings (serving size: 1 chicken breast half and about 1/3 cup chutney)

We sprinkle the salt directly on the poultry before cooking so it's not lost in the flour used for dredging. A little salt heightens flavors in the spicy-sweet chutney.

How to Make It

Step 1

To prepare chicken, place flour in a shallow dish. Sprinkle chicken evenly with 1/4 teaspoon kosher salt; dredge chicken in flour. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until chicken is done and lightly browned. Remove from pan; keep warm. Wipe pan with a paper towel.

Step 2

To prepare chutney, heat 1 teaspoon olive oil in pan over medium-high heat; add onion, ginger, and garlic to pan. Cook 4 minutes or just until tender. Add tomato and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook 6 minutes or until slightly thickened. Serve chutney with chicken.

Ratings & Reviews

Belanos's Review

Belanos
February 19, 2011
This was so delicious. The chutney is quite flavorful and lifts the chicken from something ordinary to amazing. It's certainly worthy of serving to guests, and I'll definitely make this again.