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| Peach chutney chicken |
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| 4 |
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boneless, skinless, chicken breast halves salt and pepper |
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| 2 Tbs |
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butter |
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| 2/3 cup |
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peach chutney |
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| 1/2 cup |
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light cream |
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| 3 Tbs |
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sliced green onions |
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| For the peach chutney you will need: |
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| 12 cups |
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(about 6 lbs whole) peeled, chopped peaches |
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| 1 cup |
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chopped crystallized ginger |
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| 1 clove |
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garlic, minced |
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| 4 cups |
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firmly packed brown sugar |
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| 2 cups |
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raisins |
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| 2 Tbs |
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mustard seed |
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| 2 Tbs |
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chili powder |
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| 1 tsp |
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salt |
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| 4 cups |
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cider vinegar (5% acidity) |
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| To make the chutney: |
| 1 |
Mix all of the ingredients into an eight quart saucepan. Bring just to a boil, and then reduce heat. |
| 2 |
Simmer uncovered for 2 hours or until the sauce is a deep brown color and thick, stirring occasionally at the beginning of the cooking and constantly at the end. Pour into 7 pint jars. |
| To make the chicken |
| 1 |
Sprinkle the chicken lightly with the salt and pepper. Melt the butter in a large skillet. Brown the chicken. |
| 2 |
Mix together the chutney and cream, pouring it over the chicken. Bring just to a boil, cover and reduce heat to low and simmer for 10 to 15 minutes, or until chicken is done). |
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| Preparation time: 10 minutes |
| Cooking time: 20 minutes |
| Ready in: 30 minutes |
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| Recipe Type |
| Dinner, Entree, Fall, Gluten free, Light meal, Lunch, Main Dish, Main meal, Poultry, Supper, Winter |
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| Recipe Source |
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Source: All Foods Natural
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