Chicken in Chutney Cream with Curried Rice

6 chicken breast halves, skinned & boned

3 Tbsp mango chutney

¼ c flour

½ c chicken broth

3 Tbsp butter

1 c whipping cream

2 green onions, minced

2 Tbsp crystallized ginger

1/3 c Maderia

parsley sprigs, salt, pepper

Directions:

1.       Rinse chicken and pat dry, pound each breast to ¼ inch thick and dust lightly with flour.

2.     In a large skillet, melt 2 Tbsp. butter over medium high heat, add chicken and cook until browned on both sides but not completely cooked.  Remove chicken from pan, set aside.

3.     Add the remaining 1 Tbsp butter to the skillet along with the green onions and chutney, Maderia and broth.  Bring to a boil over high heat, scraping any browned bits from bottom of the pan.  Continue boiling and reduce liquid by half.

4.     Add the cream and boil down until slightly thicken (about 5 minutes).  Return chicken to skillet and simmer until chicken is cooked.  Taste sauce, season with salt & pepper.   Sprinkled with minced crystallized ginger and garnish with parsley sprigs.  (Serves 6). 

Curried Rice

2 Tbsp butter

3 c chicken broth (or water)

½ c minced onion

1/3 c raisins

1 ½ tsp curry powder

2 Tbsp dry sherry

½ tsp salt

¼ c minced green onions

1 ½ c long-grain white rice

¼ c toasted almonds

Directions: 

1.       In a 3-quart saucepan, melt butter and sauté the onion.  Add the curry powder and salt, stir for 30 seconds.  Add the rice and cook 1 minute, stirring constantly.  Add the broth or water and bring to a boil.  Stir, cover and simmer for 20 minutes, until rice has absorbed all the liquid and is tender.  Let stand, covered, 5 minutes.

2.     Toss raisins with dry sherry in a small saucepan and heat briefly.  Let stand until cool.  When rice is ready, toss it with the raisins, green onions and nuts.  Serve hot.  (Serves 6).