x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.