Chutney Chicken

Chutney Chicken

(serves 4-6)

This recipe was given to me by my beautiful mother. It’ so quick and you really don’t need many ingredients which is what I love about it. Also, if you don’t have cream, you can always use mayonnaise. In fact a lot of people use mayonnaise instead of cream when making a Chutney Chicken dish – it results in a somewhat sweeter dish as there is usually always sugar added to store-bought mayonnaise. I’ve tried both and personally prefer the cream to the mayonnaise but it really is a personal choice.
Ingredients:
6 Chicken breasts1 cup of cream1 cup of fruit chutney (I used Mrs Balls Chutney)Salt and Pepper1 punnett mushrooms, chopped (about 2 cups sliced mushrooms)1 onion, sliced2 tablespoons cooking oil3 tablespoons gravy powderA couple of sprigs of Thyme (optional)
Method:
Fry the mushrooms and onion in the cooking oil until soft and then set aside
Season the chicken breasts with a little salt and pepper
In a large bowl, mix the cream and chutney together and then add the chicken, mushrooms and onions.
Transfer everything to a casserole dish and bake at 180C for approximately 20-25 minutes or until chicken is just cooked – leave the cover of the dish off.
Take the dish out the oven and sprinkle the gravy powder over the top of the dish and grill for 5-10 minutes. The gravy powder slowly sinks into the cream and creates a lovely tasty layer on top. Use the sprigs of thyme to garnish the dish. Serve with savoury or plain rice.
Banting friendly option: Remove the gravy powder. Serve on a bed of spinach fried in butter. Or serve with roasted vegetables.