Chicken with Carrot Chutney

Description

Makes 6 servings

Ingredients

• 1 pound carrots, peeled and diced
• ½ cup water
• 1 small onion, diced
• ½ cup diced celery
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• ½ cup raisins
• ½ cup sugar
• ½ cup cider vinegar
• 3 tablespoons all-purpose flour, divided
• ¼ teaspoon dry mustard
• ¼ teaspoon salt
• 1 teaspoon curry powder
• 6 boneless, skinless chicken breast halves (about 2¼ pounds)
• 2 tablespoons olive oil
• 3 cups hot cooked rice (cooked without salt and fat)

Directions

1. Combine carrots and water in medium saucepan. Bring to a boil over high heat.
2. Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan.
3. Add Onion, celery, green pepper, red pepper and Raisins.
4. Stir Sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly.
5. Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently.
6. Mix remaining 2 tablespoons flour and curry; sprinkle over chicken on both sides.
7. Heat oil in large skillet over medium heat until hot.
8. Add chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain chicken on paper towels.
9. Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney.
10. Serve remaining chutney in separate bowl. Serve with hot rice.