Mango and ginger chutney, lime juice, raisins, and bell peppers flavor chicken breasts in this quick-fix recipe.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 3/4 cup chicken broth
- 1/4 teaspoon salt
- 2 Tablespoons lime juice
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons mango-ginger chutney
- 3/4 cup slivered red bell pepper
- 2 Tablespoons golden or dark raisins
- 1/4 cup chopped green onions
- 2 teaspoons canola oil
- 3/4 teaspoon arrowroot dissolved in 2 teaspoons cold water
- 4 skinless and boneless chicken breast halves
- Optional: 2 Tablespoons chopped almonds
Preparation:
Combine the broth, lime juice, chutney, and raisins. Set aside while cooking the chicken.In a large non-stick skillet, heat the oil over medium heat. When the pan is hot, add chicken and cook about 5 to 6 minutes on each side, or until cooked through. (Turn the heat down a little if the chicken is becoming too brown.) Season lightly with salt and pepper.
Transfer the chicken to a plate and hold in a warm oven. Put the red pepper into the pan and saute about 5 minutes. Then add the broth mixture and cook 3 to 4 minutes until slightly reduced. Pour any juices that have gathered around the chicken into the pan and cook 1 minute. Stir in the green onions and dissolved arrowroot. Cook about a minute to thicken.
Put the chicken into the pan for about a minute to coat with the sauce. Transfer to plates and sprinkle the almonds on top.
Note: Try the same preparation with boneless pork loin chops. Cook the pork about three minutes on each side, or until no longer pink. Transfer to the oven and continue with the recipe.
Yield: 4 servings
Nutritional data per serving: (18 percent calories from fat), calories, 206; protein, 28.20 g; fat, 4 g; carbohydrates, 13.41 g; sodium, 431 mg; saturated fat, 0.58 g; monounsaturated fat, 1.72 g; polyunsaturated fat, 1.06 g; cholesterol, 68 mg
Recipe Source: The 15-Minute Chicken Gourmet by Paulette Mitchell (Hungry Minds, Inc.)
Reprinted with permission.
