Chicken with Root Vegetable Pear Chutney

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Chicken with Root Vegetable Pear Chutney
Chicken with Root Vegetable Pear Chutney
1 tbsp. olive oil
1/2 cup chopped onion
1/2 cup sugar
1/4 cup apple cider vinegar
2 tbsp. minced fresh ginger
1 medium parsnip, peeled and chopped
1 medium beet, peeled and chopped
1 small turnip, peeled and chopped
1 pear, peeled, cored and chopped
2 cloves garlic, minced
2 tbsp. butter
6 Raley's boneless, skinless chicken breasts
Freshly ground sea salt to taste
Freshly ground pepper to taste

Any leftover chutney is also great spooned over a warm wedge of Brie or spread on a ham sandwich.

Prep: 20 minutes, Cook: 40 minutes total, Serves: 6

1. Heat oil in a medium saucepan over medium heat. Add onion and cook for 5 minutes.

2. Stir in sugar, vinegar, ginger, parsnip, beet, turnip, pear and garlic and bring to a boil; reduce heat and simmer, covered, for 30 minutes.

3. While chutney is cooking, melt butter in a large skillet over medium heat. Season chicken with salt and pepper and add to skillet; cook for 10 minutes on each side or until lightly browned and cooked through. Add 1 cup chutney to skillet and cook for 5 minutes more. Season to taste with salt and pepper and garnish with parsley, if you like. Serve with remaining chutney.

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