How to make it

  • Pound each chicken breast between plastic wrap until 1/4 inch thick.
  • Dust each breast lightly wit flour and shake off excess.
  • Fry breasts in 3 TBSP. of butter on medium high until golden brown ( about 4-6 minute).
  • Add more butter if necessary.
  • Transfer chicken on a warm plate to a 200 degree oven.
  • To the pan add the onions, ginger, chutney, Madeira and broth.
  • Boil on high heat, stirring, about 5 minutes.
  • Add the cream and boil, stirring until reduced to about 1 and 1/4 cups.
  • Pour the sauce over the chicken to serve and sprinkle with the crystalized ginger.
  • Serve with curried rice.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Another good one, love the combo of ingredients here, especially the crystallized ginger!
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  • victoriaregina 9 years ago
    Oh my goodness...I am in love with this recipe. Saved, flagged as unique 5 forks and soon to be savored by my family. Thanks for a winner!
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    " It was excellent "
    valinkenmore ate it and said...
    Another winner - must go great with the soup!
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