I found this recipe in a Taste of Home Freezer Meals Magazine… Looked interesting and I thought I would give it a try. 3 out of 5 of the family loved it. My 20-month old wasn’t a huge fan but I think the flavors are a little much for her yet. My picky eater decided he didn’t like before he even had a bite so I don’t count him either!
I double this recipe. Served half, froze half for another night.
Here is base recipe:
- 1 can (15-1/4 ounces) sliced pears
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup mango chutney
- 1 to 2 tablespoons lemon juice
- 3/4 to 1 teaspoon curry powder
- Drain pears, reserving 1/4 cup juice; set pears and juice aside. Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine flour and pepper. Add chicken in batches and shake to coat.
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm. (NOTE: if you have a picky eater too, you might want to keep a piece of the chicken plain – don’t add it back to pan as indicated in next step.)
- In the same skillet, combine the onion, chutney, lemon juice, curry powder and reserved pear juice. Bring to a boil. Add chicken and pears. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Yield: 4 servings.
Nutrition Facts: 1 serving equals 395 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 404 mg sodium, 51 g carbohydrate, 1 g fiber, 24 g protein.
Also, I could not find Mango Chutney in my grocery store. I made my own from this recipe:
- Prep time: 15 minutes
- Cook time: 1 hour
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes, if you have fresh, peel and cut into 3/4in. Otherwise, go for the frozen. I opted for the organic variety. I still needed to cut the chucks up a bit more as they were rather large.
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes (hot)
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.