Major Grey's Mango Chutney	Andy Ayers

---

Chicken Major Grey

Source: St. Louis Post-Dispatch, February 8, 1997

Yield: 4 servings

---

Ingredients

• 6 Tbsp heavy cream

• 1/2 tsp curry powder

• 1/4 tsp ground turmeric

• 1/8 tsp ground red (cayenne) pepper

• 1/4 cup Major Grey's mango chutney

• 3/4 cup sour cream

• 1 1/2 Tbsp minced fresh parsley

• 1 tsp lemon juice

• 1 pinch salt

• 1/4 cup (1/2 stick) butter

• 1/4 cup chopped green onion

• 4 tsp chopped prosciutto ham (1.1 oz)

• 4 (8-oz) boneless chicken breasts, skinned

• Salt

• Ground pepper

• 3/4 cup brandy

• Dry white wine, if needed

• 1 1/3 cups long grain and wild rice, cooked

---

Preparation

To prepare sauce, combine cream, curry powder, turmeric and red pepper in a small saucepan. Stir gently over low heat to dissolve and bring out the color of the curry, but do not let boil. Remove from heat.

Place chutney in a food processor and chop smooth with the metal blade. Add sour cream, parsley, lemon juice, salt and cream mixture. Process very briefly, just enough to combine the ingredients. Set sauce aside. (Recipe can be made several hours ahead to this point. Cover sauce and refrigerate; bring to room temperature before adding to chicken.)

To prepare chicken, melt butter over moderate heat in a sauce pan. Add green onion and prosciutto; cook lightly. Place chicken in pan, season lightly with salt and pepper and brown both sides, turning once.

Add brandy to the pan and carefully ignite, using a match or tilting to use flame from a gas range.

When the flames die, reduce heat to low, cover pan and cook until chicken is done. Cooking juices should be reduced to the point where they just cover the bottom of the pan. If necessary, remove chicken from pan as soon as it is done; keep warm while liquid finishes reducing. (If the pan liquids cook off before chicken is done and the onions start to brown, add a little dry white wine.)

Add reserved sauce tot he pan, stirring into the pan juices. Do not let boil. (If sauce, boils, it will curdle.) Place hot rice on serving plate, the chicken on the rice and top with the finishing sauce.

Note: Ayers recommends Sun Brand mango chutney. He advises against using Cross & Blackwell brand chutney.