FRIED CHICKEN WITH APPLE CHUTNEY
Recipe courtesy of Beyond Chicken, recipe by Tebner Foodfoto Jmph, copyright 2005, Silverback Books, Inc. Pan-fried chicken with what I think looks like a sweet and spicy apple chutney that adds a kick to the ordinary chicken dish. Have yet to try this particular recipe but I hope it won't be long!
Provided by Manami
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- CHUTNEY:.
- In a saucepan, combine apples, onions, raisins, sugar, vinegar, panch phoran, ginger, and chile pepper.
- Season lightly with salt and pepper.
- Simmer over low heat for 45 minutes, stirring occasionally until the apples are tender.
- Remove from heat and let cool.
- CHICKEN:.
- Rinse chicken and pat dry, season with salt and pepper.
- In a pan, heat oil and butter.
- Place chicken in the pan with the skin side down and fry over reduced heat for 12-15 minutes, turning occasionally.
- Remove chicken from the pan and set aside, add stock to the same pan, season with salt and pepper, and reduce stock by half.
- Divide chicken onto plates and top with pan juices and the chutney.
- Serve with a brown rice pilaf, broccoli of some kind, and Parmesan biscuits with butter or honey; a nice (rosé).
Nutrition Facts : Calories 403.4, Fat 10, SaturatedFat 4.3, Cholesterol 16.5, Sodium 122.4, Carbohydrate 79.3, Fiber 3.9, Sugar 66.9, Protein 2.6
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