1 lb chicken breast
2 tbsp Butter, divided
2 cloves garlic, minced
1 small onion, finely chopped
1 tbsp red curry paste
1 cup 35% whipping Cream
1/3 cup mango chutney
1/2 cup plain yogurt
Toasted sliced almonds
Cut chicken breast into 1-inch (2.5 cm) thick slices. In large skillet, melt half of Butter over medium-high heat. Brown chicken breasts; transfer to plate. Reduce heat to medium-low and add remaining Butter to skillet. Add garlic, onion and curry; cook, stirring, for about 3 min or until softened.
Pour in Cream and mango chutney and bring to boil, stirring and scraping up any bits stuck to pan. Boil gently until slightly reduced, about 3 min. Return chicken to skillet with any accumulated juices and turn to coat. Simmer for about 2 min or chicken is done. Serve with a dollop of yogurt and sprinkle with almonds.
You’ve got choice:
Use 1/3 cup (75 mL) finely chopped shallots in place of onion and add 1/4 cup (50 mL) white wine to skillet before adding Cream.