Lynn's Chicken Avocado Mango Chutney
2 Onions
1 Tbsp Olive Oil
6 Chicken Breast Halves
4 oz white wine
12 baby carrots
1 Tbsp Curry Powder
6 oz Low-Fat Coconut Milk
6 Steamed White Rice
Fresh Avocado Chutney
2 Medium California Avocados
3 Tbsp Mango Chutney
Instructions
Bake the chicken breasts covered for 30 minutes in a 350 degree oven or until
half cooked.
Remove and discard skin. Saute diced onions in olive oil for 10 minutes or until
golden.
Add chicken breasts, white wine, curry powder and carrots.
Lower heat, cover and simmer for 30 minutes.
Stir in Coconut milk and remove from heat just before serving.
Serve over steamed white rice.
Chutney Preparation
Peel and dice avocados and fold in mango chutney. Serve on the side