Chicken with Cherry-Ginger Chutney

Ginger supplies the zing in this main-dish chicken recipe that also includes tart cherries, sweet apples, and crunchy walnuts.

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4.0 by 8 people

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Chicken with Cherry-Ginger Chutney

Directions

  1. Lightly sprinkle chicken with salt, pepper, and 1/4 teaspoon of the ginger.
  2. In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink). Transfer to serving platter; cover, keep warm. Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes. For sauce, stir together brown sugar, 1/4 cup water, vinegar, and remaining ginger. Add to skillet; cook and stir 30 seconds. Serves 4.
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Nutrition Facts (Chicken with Cherry-Ginger Chutney)

  • Per serving:
  • 364 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 82 mg chol. ,
  • 249 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 25 g sugar ,
  • 35 g pro.
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Reviews (1)

8 Ratings
1663 Days Ago
I used dried sour cherries, but didn't rehydrate them in advance of cooking. I also used finely julienned fresh ginger instead of powdered; and added pecans instead of walnuts after cooking. It zinged!! I've also used unseasoned rice vinegar, which won't alter or overwhelm the delicate balance of flavors of this company deserving dish. And sometimes I like to increase the volume of the sauce with a little chicken stock, thicken it with cornstarch when I serve it with rice.



This recipe rocks-it will certainly earn you an atta cook!

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