Chicken Breasts in Chutney Cream with Curried Rice

Ingredients:
Chicken

3 whole chicken breasts, skinned, boned and split
About ¼ cup flour
About 6 tablespoons butter
2 green onions including tops, finely chopped
½ teaspoon minced fresh ginger
3 tablespoons Chutnut or Major Grey’s chutney
⅓ cup Madeira
¾ cup chicken broth
¾ cup sour cream
2 tablespoons chopped crystallized ginger
Parsley sprigs
Salt to taste

Rice

3 tablespoons
1 small onion, chopped
1 tablespoon Madras curry powder
1 cup long-grained rice
1¼ cup chicken broth and 1¼ cup water.

Directions:
1. Rinse chicken and pat dry. Place each breast half between pieces of plastic wrap and pound with a mallet until about ¼ inch thick. Dust chicken pieces lightly with flour; shake off excess flour.
2. In a 10 to 12 inch skillet, melt 3 tablespoons butter over medium-high heat. Add chicken, a portion at a time, without crowding. Cook, turning until browned on both sides; 4 to 6 minutes. As chicken is cooked, lift from pan and arrange on a warm platter. Add more butter to pan as needed.
3. After all chicken is cooked, add to pan, onions, fresh ginger, chutney, Madeira and broth. Boil over high heat, stirring until reduced by half, about 5 minutes. Add cream and boil, stirring until reduced to about 1¼ cup.
4. Pour sauce over chicken and sprinkle with crystallized ginger.
5. Spoon curried rice alongside chicken. Garnish with parsley. Serve with Curried Rice. (Recipe follows)

In a 10 to 12 inch skillet, melt 3 tablespoons butter over medium heat. Add 1 small onion, chopped. Cook, stirring, until onion is soft, about 5 minutes. Stir in 1 teaspoon curry powder and 1 cup long-grained rice. Cook, stirring until rice turns opaque, about 7 minutes. Add 1¼ cup chicken broth and 1¼ cup water. Bring to a boil; then reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.

The Kitchen Rogue Gourmet Cookbook Poultry Chicken Breasts in Chutney Cream with Curried Rice

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