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Chutney Pear Chicken

With a unique combination of flavors in this recipe, dinner is sure to satisfy. My freezer is hardly ever without single servings of the dish my grandson calls 'pear chix.' We love it.—Sheila Berg, Lucas Valley, California
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    8 servings


  • 2 cans (15-1/4 ounces each) sliced pears
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 cup mango chutney
  • 3 to 4 tablespoons lemon juice
  • 1-1/2 to 2 teaspoons curry powder


  • Drain pears, reserving 1/2 cup juice; set pears and juice aside. Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine flour and pepper. Add chicken in batches and shake to coat.
  • In each of two large skillets, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
  • Combine the onion, chutney, lemon juice, curry powder and reserved pear juice; pour into skillets. Bring to a boil. Add chicken and pears. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through.
Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

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