|Curried Mango Chutney Chicken Tenders
1 1/4 lb. Chicken breast cut into fingers
1/2 cup flour
Salt and pepper
3 TBS canola oil
2 TBS butter
1 1/2 tsp. curry powder
1/2 cup Stonewall Kitchen Mango Chutney
Fresh grated lime peel (optional)
Cilantro, chopped (optional)
Combine the flour, salt and pepper. Dredge the chicken in the flour mixture.
Heat a large skillet with medium to medium high heat. Add oil and butter and when they come up to temperature, add chicken tenders and saute, browning on both sides. Sprinkle the curry powder over the cooked chicken.
Add the Stonewall Kitchen Mango Chutney and water and simmer to marry. Sprinkle with fresh grated lime peel and cilantro if desired and serve immediately with basmati or jasmine rice. Serves: 4-6