Chicken with Tomato-Ginger Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons all-purpose flour |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon kosher salt |
1 tablespoon olive oil |
1 teaspoon olive oil |
1 cup chopped onion (about 1 medium) |
1 teaspoon minced peeled fresh ginger |
2 garlic cloves, minced |
1 1/2 cups chopped seeded plum tomato |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped jalapeño pepper |
1 1/2 teaspoons sugar |
1 1/2 teaspoons fresh lemon juice |
1 teaspoon ground mustard |
3/4 teaspoon ground cumin |
3/4 teaspoon ground fenugreek seeds (1 1/2 teaspoons whole) |
1/4 teaspoon kosher salt |
Directions:
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.
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.
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