Chicken with Tomato-Ginger Chutney

Ingredients

  • 1 cup chopped onion (about 1 medium)
  • 1 ½ cups chopped seeded plum tomato
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¾ teaspoon ground cumin
  • 1 tablespoon chopped jalapeño pepper
  • 1 teaspoon olive oil
  • + 12 more ingredients
    • 1 teaspoon ground mustard
    • ½ cup fat-free, less-sodium chicken broth
    • ¼ teaspoon kosher salt
    • ¾ teaspoon ground fenugreek seeds (1 1/2 teaspoons whole)
    • 1 ½ teaspoons fresh lemon juice
    • Chicken:
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 2 garlic cloves, minced
    • 1 teaspoon minced peeled fresh ginger
    • 1 ½ teaspoons sugar
    • 2 tablespoons all-purpose flour
    • Chutney:

1. To prepare chicken, place flour in a shallow dish. Sprinkle chicken evenly with 1/4 teaspoon kosher salt; dredge chicken in flour. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until chicken is done and lightly...

View full recipe at My Recipes

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