printer friendly format  

Chicken Breasts with Chutney and Madeira - meat

Posted by : Lita Lotzkar

    3 whole chicken breasts (about 1 pound each), skinned, boned, and split
    2 tablespoons margarine
    2 green onions (including tops), sliced
    1 1/2 tablespoons dried ginger
    3 tablespoons chutney
    1/3 cup Madeira or sherry wine
    3/4 cup regular-strength chicken broth, homemake or purchased
    3/4 cup Riches cream
    salt and pepper
    parsley sprigs

Rinse chicken and pat dry. Melt margarine in a wide frying pan over medium
heat. Add chicken, a portion at a time, without crowding; cook, turning
after five minutes, when chicken is cooked, transfer to a platter and keep warm.
Add onions, ginger, chutney, Madeira, and broth to pan. Increase heat to
high and boil, stirring, until reduced by half (about 4 minutes). Add cream
and any juices that have drained from the chicken boil briefly. Season to
taste with salt and pepper. Spoon half the sauce over chicken, sprinkle with
crystallized ginger and garnish with parsely. Pass remaining sauce at the
table. Makes 6 servings.

Source: A Cookbook from American-Russian
        Exchange Students

Return to RFCJ Archive Page