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Chicken Breasts with Strawberry-Blueberry chutney


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  • 2 t. canola oil
  • 1/2 cup chopped red onion
  • 2 cups quartered strawberries
  • 1/2 cup dried blueberries
  • 1/2 cup brown sugar
  • 2 T red wine vinegar
  • 2 t. minced fresh ginger
  • 1/2 cup flour
  • 1 t. salt
  • 1/2 t. pepper
  • 4 chix breasts
  • 1 T olive oil
  • 1 t. butter


Servings 4


Step 1

In a small sauce pan over medium heat the canola oil. Add the onion and saute until soft about 4 minutes. Add the strawberries, dried blueberries, brown sugar, vinegar and ginger. Bring to a boil, then cook over mh heat stirring often, until the berries are sftened and breaking down. 8-10 minutes Remove from heat and cover to keep warm.
In a shallow dish combine the flour salt and pepper. Dredge both sides of each breast through the seasoned flour. In a large nonstick oven safe skillet over medium heat the olive oil and butter. Add the chicken and cook for about 10 minutes per side.
Transfer the chicken to the oven and cook for another 5 minutes Serve the chicken topped with chutney.

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