Chicken Breasts in Chutney Cream

3 Whole chicken breasts, split, boned and skinned
1/4 cup flour (approximately)
6 Tbsp butter or margarine
2 green onions, finely chopped
1/2 tsp. minced fresh ginger
3 Tbsp chutney
1/3 cup Madeira
3/4 cup chicken broth
3/4 cup whipping cream
2 Tbsp chopped crystallized ginger

Place each chicken breast between plastic wrap and pound until 1/4 inch thick. Dust each breast lightly with flour, shaking off excess. Fry on medium-high heat in 3 Tbsp melted butter until golden, about 4 to 6 minutes. Add more butter if necessary. Transfer chicken to a warm platter and place in 200 degrees oven.

To the pan add the onions, ginger, chutney, Madeira and broth. Boil on high heat, stirring, about 5 minutes. Add the cream and boil, stirring, until reduced to about 1 1/4 cups. Pour sauce over the chicken and sprinkle with crystallized ginger. Serve with curried rice.

Serves 4 to 6

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