In this zesty, fragrant skillet, apples, pears, spices, vinegar and sugar cook together to form a simple accompaniment to boneless chicken breasts. The dish, which was featured in a Washington Post story I wrote on cooking with apples and pears, is perfect for autumn or whenever you want a healthful, tasty, and fairly fuss-free entree.
Tip: If you don’t have fresh gingerroot, substitute 1 teaspoon powdered ginger. Likewise, if you don’t have mustard seeds, substitute 1/2 teaspoon powdered mustard.
Easy Chutney Chicken with Apples and Pears
Author: Nancy Baggett
Ingredients
- 2 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons corn oil or canola oil, divided
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons minced fresh gingerroot
- 1¼ teaspoons mild or medium curry powder
- 1 teaspoon yellow mustard seeds
- 2 teaspoon ground cardamom
- ¼ teaspoon salt, or to taste
- 4 5- to 5 2-ounce boneless, skinless chicken breast halves, split lengthwise
- 1 tablespoon chopped onion
- 2 large barely ripe Bartlett pears, peeled, cored and cut lengthwise into 8 slices
- 1 large Stayman, Granny Smith or other crisp, tart apples, peeled, cored and cut into 12 slices
Instructions
- In a large, shallow non-reactive bowl, stir together vinegar, brown sugar, 1 tablespoon oil, soy sauce, gingerroot, curry powder, mustard seeds, cardamom, and salt until well blended. Add chicken pieces, tossing until coated. Marinate for at least 15 minutes and preferably 20 minutes.
- Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat till hot but not smoking. Add onion and chicken pieces to skillet; reserve unabsorbed marinade. Cook, frequently stirring onions and turning chicken pieces until lightly browned on all sides, about 5 minutes. Stir in reserved marinade and pears and apples. Briskly cook, stirring occasionally, until chicken is just cooked through, about 12 to 15 minutes longer.
- Taste and add more salt, if desired. Arrange fruit slices and chicken on a platter or individual plates. Serve immediately.
- Makes 4 servings.
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