Chicken with Tomato-Ginger Chutney

Ingredients

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

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