Chicken with Root Vegetable Pear Chutney

Ingredients

• 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

Instructions

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, if you like. Serve with remaining chutney.