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Chutney Chicken

Found on a random recipe card. Probably one of Dad's

Note that this recipe was created many years ago, and chickens seem to have been cross-bred with Tyrannosaurs over the last ten or twenty years to create monstrously large chicken breasts. Recent experience suggests that two skinless boneless breasts (about 1.5 pounds) are about right, and take roughly 5 extra minutes to cook with an extra 1/3 cup of chicken broth.

Heat the oil in a non-stick frying pan. Dredge the chicken in the flour salt and pepper. Thinly slice the shallots into two piles, one with the whites and one with the greens. Reserve the thinly sliced greens for a garnish.

Fry the chicken in the pan for 30 seconds on each side.

Add the rest of the ingredients except the greens of the shallots and the toasted almonds.

Stir and simmer the meat and sauce over moderate heat, covered, for 6 to 8 minutes or until the meat is firm to the touch. (If the pan is hot and the liquid becomes thick and syrupy after a few minutes, add a little chicken stock or Chicken Soup to thin it out. The sauce will still taste wonderful.)

Serve over rice and sprinkle the reserved thinly sliced shallot greens and toasted almonds on top. (If you start cooking this about 10 minutes before the rice will be done, everything will be ready at once.)