Curried Chutney Pan Sauce
- Liquid: 6 tablespoons low-sodium chicken broth
- 2 tablespoons rice wine vinegar
- Flavoring: 2 tablespoons prepared chutney, such as Major Grey’s
- ¼ teaspoon curry powder
- Fat: 1 tablespoon butter
- Measure broth, vinegar, chutney, and curry in a 1-cup Pyrex measuring cup. Follow instructions for making a pan sauce.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/sauteed-boneless-skinless-chicken-breasts/
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