Weeknight Chicken Sauté

This is a wonderful, easy family meal, but splendid enough for company too. Serve with Arborio rice and broccoli.

- 4 skinless, boneless chicken breast halves
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 teaspoons curry powder
- 1 cup chicken broth
- Salt and freshly ground pepper
- ½ cup toasted almonds, sliced
- 1 jar SchoolHouse Kitchen^® Squadrilla Chutney

Wash and dry the chicken. Over medium heat, sauté the chicken breasts in olive oil, turning to brown both sides. Remove chicken to a plate and cover to keep warm. In the same pan, sauté the onion, adding curry powder; add broth and Squadrilla Chutney. Return chicken to the pan; heat for a couple of minutes and serve over rice. Top with toasted sliced almonds.

Serves 4