Heat oil in a medium saucepan over medium heat. Add onion and cook for 5 minutes.
Stir in sugar, vinegar, ginger, parsnip, beet, turnip, pear and garlic and bring to a boil; reduce heat and simmer, covered, for 30 minutes.
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.
376 calories, 39 g protein, 10 g total fat (4 g sat., 0 g trans), 31 g carbohydrate, 3 g fiber, 23 g sugar, 111 mg cholesterol, 105 mg sodium, 9 points