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Grilled chicken paillards with nectarine chutney from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • chicken breasts
  • cilantro
  • curry powder
  • nectarines
  • tomatoes
  • apple cider vinegar

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Notes about this recipe

  • Laura on August 12, 2014

    Pg. 525. I'm reviewing only the nectarine chutney since I chose to serve it with a roasted pork tenderloin rather than chicken. And it was delicious! The flavors were well-balanced and it complemented the pork very well. I will say that the curry flavor was very subtle, so those wanting a stronger curry taste may want to increase the amount of the curry powder. The chutney was very simple to make and took very little time as well. A great use of fresh nectarines. I feel that the tomato was a bit lost in the mix and might leave it out next time -- I'd make this again any time.

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