Chicken with Carrot Chutney

Description
Makes 6 servings

Ingredients

 * 1 pound carrots, peeled and diced
 * ½ cup water
 * 1 small onion, diced
 * ½ cup diced celery
 * ½ cup diced green bell pepper
 * ½ cup diced red bell pepper
 * ½ cup raisins
 * ½ cup sugar
 * ½ cup cider vinegar
 * 3 tablespoons all-purpose flour, divided
 * ¼ teaspoon dry mustard
 * ¼ teaspoon salt
 * 1 teaspoon curry powder
 * 6 boneless, skinless chicken breast halves (about 2¼ pounds)
 * 2 tablespoons olive oil
 * 3 cups hot cooked rice (cooked without salt and fat)

Directions

 * 1) Combine carrots and water in medium saucepan. Bring to a boil over high heat.
 * 2) Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan.
 * 3) Add Onion, celery, green pepper, red pepper and Raisins.
 * 4) Stir Sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly.
 * 5) Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently.
 * 6) Mix remaining 2 tablespoons flour and curry; sprinkle over chicken on both sides.
 * 7) Heat oil in large skillet over medium heat until hot.
 * 8) Add chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain chicken on paper towels.
 * 9) Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney.
 * 10) Serve remaining chutney in separate bowl. Serve with hot rice.