Curried Chutney Pan Sauce
by: Three Many Cooks
Ingredients
- 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
Instructions
- 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/