Quick Sautéed Chicken with Rhubarb, Apple and Jalapeno Chutney - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Quick Sautéed Chicken with Rhubarb, Apple and Jalapeno Chutney



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    NBC Connecticut

    This recipe serves four people.


    • 4 skinless chicken breasts, pounded to a quarter-inch thick
    • ½ cup all-purpose flour, seasoned to taste with salt and black pepper
    • 3 Tbsp. Vegetable oil
    • ½ cup red onions, sliced thinly
    • 1 ¼ cups fresh rhubarb, diced
    • ¾ cup apple, any favorite variety, peeled, cored and diced to 1 half inch
    • 1 Tbsp. jalapeno pepper, chopped finely
    • 1 Tsp. fresh ginger, grated
    • 2 Tbsp. red wine vinegar
    • 3 Tbsp. sugar
    • Salt and black pepper to taste


    • Heat a sauté pan on medium-high heat. Dredge the chicken in the flour, shaking off the excess.
    • Place the oil in the pan and add the chicken, but do not crowd pan. Cook it in two batches if necessary. Brown each side of the chicken for about two minutes or until light golden. Remove from pan.
    • In the same pan over medium heat, add the onions, rhubarb and apple. Cook them, stirring for two minutes.
    • Add the jalapeno and ginger and cook 30 seconds.
    • Add the vinegar and sugar, cover and cook for about five minutes or until tender. If the sauce is too watery, remove the lid, bring it to a boil and let the excess water evaporate.
    • Season the sauce to taste with salt and black pepper. Return the chicken to the pan and gently coat with the sauce, finishing its cooking if necessary. The internal doneness of the chicken should be 165-degrees Fahrenheit. Serve with your favorite accompaniments of the season and enjoy!

    Lincoln Culinary Institute