Chicken With Tomato-Ginger Chutney

• Chicken:
• 2 tablespoons all-purpose flour
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• Chutney:
• 1 teaspoon olive oil
• 1 cup chopped onion (about 1 medium)
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 1/2 cups chopped seeded plum tomato
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon chopped jalapeno pepper
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon ground mustard
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground fenugreek seeds (1 1/2 teaspoons whole)
• 1/4 teaspoon kosher salt

1. To prepare chicken, place flour in a shallow dish. Sprinkle chicken evenly with 1/4 teaspoon kosher salt; dredge chicken in flour. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until chicken is done and lightly browned. Remove from pan; keep warm. Wipe pan with a paper towel.
2. To prepare chutney, heat 1 teaspoon olive oil in pan over medium-high heat; add onion, ginger, and garlic to pan. Cook 4 minutes or just until tender. Add tomato and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook 6 minutes or until slightly thickened. Serve chutney with chicken.

chicken, flour, skinless, kosher salt, olive oil, olive oil, onion, fresh ginger, garlic, tomato, chicken broth, pepper, sugar, lemon juice, ground mustard, ground cumin, kosher salt

Taken from www.myrecipes.com/recipe/chicken-with-tomato-ginger-chutney (may not work)