Golden chicken breasts with pear chutney

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 21
Servings 6
Time 20 minutes

Ingredients

  • 6
    chicken breasts
  • 60
    g
    butter
  • CHUTNEY
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 50
    ml
    soft brown sugar
  • 45
    ml
    sultanas
  • 30
    ml
    white vinegar
  • 1
    chilli, chopped
  • 2
    ml
    freshly grated ginger
  • 1
    ml
    ground cinnamon
  • 1
    ml
    ground allspice
  • 60
    ml
    water
  • 410
    g
    pear halves, drained and syrup reserved
  • 30
    ml
    honey
  • 15
    ml
    lemon juice
  • 15
    ml
    soy sauce
  • 5
    ml
    freshly grated ginger
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground all spice
  • 30
    ml
    reserved pear syrup
 

Method

15-20 minutes
 
Combine honey, lemon juice, soy sauce, ginger, cinnamon, allspice, pear syrup and salt and pepper, to taste. Place chicken breasts in a dish and pour sauce over. Refrigerate for two hours, turning after one hour. Heat butter and fry chicken breasts until golden and cooked through. Keep warm. CHUTNEY: Mix ingredients, except the pears, together in a saucepan. Bring to the boil, lower heat and simmer for five minutes. Chop pears and add to cooked mixture. Mix well, leave to cool and serve with chicken breasts.
 

Read more on: poultry  |  shallow-fry
 

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