Ingredients
-
2
-
3
-
2
-
6
-
2
-
2
-
1
-
2
-
2
-
1/4
-
1/4
-
3
-
3
-
3
-
1/4
Directions
Sauteed Sweet Chicken Breasts, with spicy tomato chutney and white rice, with spicy tomato chutney and white rice
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Steps
|
1
Done
|
Bring Chicken Broth and a Drizzle of Evoo to a Boil in a Med Pot. Add the Rice, Reduce to Simmer, and Cover. Cook the Rice Covered, Stirring Occasionally For 20 Minutes. Fluff With a Fork. |
|
2
Done
|
While the Rice Cooks, Work on the Spicy Fresh Tomato Chutney. Heat a Med Size Skillet Over High Heat With a Tablespoon of Evoo. Add the Quartered Tomatoes, Cumin, Coriander, Serrano Pepper, Shallots, Garlic and Salt and Pepper. Cook the Mixture Stirring Frequently For 3 Minutes. Add the Sherry Vinegar, Brown Sugar, and 1 Cup of Water. Turn Down the Heat to Med Low and Simmer For 10 - 12 Minutes or Until the Water Has Evaporated and the Tomatoes Have Broken Down and Are Slightly Thickened. While Chutney Is Cooking, Prepare the Chicken. |
|
3
Done
|
in a Bowl Combine Remaining 2 Tablespoons of Evoo, Cilantro, Scallions, Parsley, Honey and a Bit of Salt and Pepper. Add the Chicken Breasts and Toss to Coat. Heat a Nonstick Skillet Over Med High Heat. Add the Seasoned Chicken and Cook For 5 Min Each Side or Until Cooked Through. Remove Chicken Breasts to a Serving Plate and Top With Tomato Chutney. Serve With White Rice. |
