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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 20 2010

Maple-Glazed Chicken with Holiday Chutney

Chutney:
2 cups peeled, cored and chopped baking apples
1 1/3 cups fresh cranberries
3/4 cup chopped sweet onion
1/2 cup packed light brown sugar
1/4 cup cider vinegar
1/4 cup water
1/4 cup golden raisins
1 clove garlic, minced
1/2 teaspoon grated fresh ginger root

Chicken:
4 skinless, boneless chicken breast halves
Salt and freshly ground black pepper, to taste
1 tablespoon canola oil
1 tablespoon unsalted butter
2 tablespoons cider vinegar
2 tablespoons maple syrup

Combine chutney ingredients in a medium saucepan over medium-high heat. Bring to a boil, reduce heat; simmer 15 minutes, stirring frequently.

Remove from heat and cover to keep warm. Season chicken on both sides with salt and pepper. Combine oil and butter in large nonstick skillet over medium to medium-high heat. Add chicken; cook about 4-5 minutes on each side, or until golden and nearly cooked through.

Transfer chicken to a plate. Add vinegar and maple syrup to skillet over medium-high heat. Bring to a boil; stirring constantly. Continue to stir 1 minute.

Return chicken to skillet, cook 1 minute on each side, or until cooked through. Serve chicken topped with warm chutney.