Chicken with Carrot Chutney

Description
Makes 6 servings

Ingredients

 * 1 pound carrots, peeled and diced
 * 1/2 cup water
 * 1 small onion, diced
 * 1/2 cup diced celery
 * 1/2 cup diced green bell pepper
 * 1/2 cup diced red bell pepper
 * 1/2 cup raisins
 * 1/2 cup sugar
 * 1/2 cup cider vinegar
 * 3 tablespoons all-purpose flour, divided
 * 1/4 teaspoon dry mustard
 * 1/4 teapsoon salt
 * 1 teaspoon curry powder
 * 6 boneless, skinless chicken breast halves (about 2-1/4 pounds)
 * 2 tablespoons olive oil
 * 3 cups hot cooked rice (cooked without salt and fat)

Directions
Combine carrots and water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan.

Add onion, celery, green pepper, red pepper and raisins. Stir sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly. Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently.

Mix remaining 2 tablespoons flour and curry; sprinkle over chicken on both sides. Heat oil in large skillet over medium heat until hot. Add chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain chicken on paper towels. Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney. Serve remaining chutney in separate bowl. Serve with hot rice.