Chutney is always a good accompaniment for chicken. Here, the chutney is a quickly prepared combination of pan-cooked cherries, apples, ginger, brown sugar, and walnuts that perfectly complement the flavor of the lightly seasoned chicken. If you'd rather use a combination of chicken pieces (rather than just breast meat), you can save money by learning the proper way to cut up a whole chicken for use in this recipe.
4 medium skinless, boneless chicken breast halves, each cut into 4 pieces
1/2 tsp. ground ginger
1 Tbsp. olive oil
1/2 cup dried tart red cherries
1 large apple, thinly sliced across fruit and seeded
1/3 cup coarsely chopped walnuts
4 tsp. packed brown sugar
3 Tbsp. cider vinegar
1) Lightly sprinkle chicken with salt, pepper, and 1/4 teaspoon of the ginger.
2) In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink). Transfer to serving platter; cover, keep warm. Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes. For sauce, stir together brown sugar, 1.4 cup water, vinegar, and remaining ginger. Add to skillet; cook and stir 30 seconds. Serves 4.