Grilled Chicken with Nectarine Chutney

By emtoothfxr

This simple summery chutney brings a sweetness and tartness that pairs well with tomatoes and curry powder. A tangy accompaniment to chicken and grilled fish this summer sauce will soon become a seasonal favorite.

Ingredients

• 1 lb. firm, but ripe nectarines, pitted and roughly chopped
• 1 large tomato, coarsely chopped
• 1 small garlic clove, chopped
• 1/2 cup cider vinegar
• 3 T packed light brown sugar
• 1 t curry powder
• Salt and pepper
• 4 skinless boneless chicken breast halves, or other protein
• 1 T vegetable oil
• F
• resh cilantro sprigs for garnish

Preparation

Step 1

Combine nectarines, tomato, garlic, vinegar, brown sugar, curry powder and 1/4 teaspoon salt in a 2-quart heavy saucepan and cook over moderate heat, until sauce has thickened and liquids have released, about 20 minutes.
Prepare chicken breasts by covering with plastic wrap and flattening with a meat pounder or rolling pin until uniformly 1/4-inch thick. Pat dry, rub with oil and season with salt and pepper. Sear on a hot grill or in an oiled pan over high heat until browned on both sides and cooked through, turning once, 2-3 minutes per side. Serve with warm chutney and garnish with cilantro