Ingredients:
- 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*
Preparation:
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.
Serves 4.
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