Prep time: 20 min
Ready in: 55 min- 1 hour
Serves: 3- 6
Ingredients:
3 chicken breasts- split, boned, and skinned
1/4 c. flour (approximately)
6 T. butter
2 green onions- finely chopped
1/2 tsp. ginger- minced
3 T. chutney
1/3 c. Madeira
3/4 c. chicken broth
3/4 c. whipping cream
2 T. crystallized ginger- chopped
Curried rice (for serving)
Directions:
- Place each chicken breast between plastic wrap and pound until 1/4" thick
- Dust each breast lightly with flour, shaking off excess
- Preheat oven to 200
- Fry on medium-high heat in 3 T. melted butter (or more, if necessary) until golden, about 4- 6 min
- Transfer chicken to a platter and place in oven (do not clean pan)
- Add onions, minced ginger, chutney, Madeira, and broth to the same pan as used for chicken
- Boil on high heat, stirring, about 5 min
- Add cream and boil, stirring, until reduced to about 1 1/4 c.
- Pour sauce over chicken and sprinkle with crystallized ginger
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