4 boneless chicken breast halves
\n2 T. vegetable oil
\n3\/4 cup Hot Mango Chutney
\n1\/2 cup dry white wine, or chicken broth
\n2 cloves garlic, finely chopped
\n1\/2 tsp. salt
\n1\/2 tsp. curry powder
\n1\/4 cup flour<\/p>\n
Coat chicken lightly with flour. Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook for 2 to 3 minutes on each side or until browned. Combine chutney, wine, garlic, salt and curry powder in medium bowl; pour over chicken. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until chicken is no longer pink in center. Remove chicken. Increase heat to medium-high. Cook sauce, stirring frequently, for 1 to 2 minutes or until slightly thickened. Pour sauce over chicken before serving. Serves 4.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 boneless chicken breast halves 2 T. vegetable oil 3\/4 cup Hot Mango Chutney 1\/2 cup dry white wine, or chicken broth 2 cloves garlic, finely chopped 1\/2 tsp. salt 1\/2 tsp. curry powder 1\/4 cup flour Coat chicken lightly with flour. Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook for 2 to 3 minutes on each side or until browned. Combine chutney, wine, garlic, salt and curry powder in medium bowl; pour over chicken. Reduce…<\/p>\n