Ingredients

4 boneless; skinless chicken
1 ; breast halves
2 tb fajita seasoning
2 tb olive oil
1 jar prepared mango chutney;
-(3/4 cup) or 3/4 cup
1 ; peach preserves (9
1 ; ounces)
3/4 c dry white wine or apple
-juice
1 lb sliced fresh white mushrooms
1/2 c chopped fresh cilantro

Instructions

On a work surface, between two pieces of waxed paper, pound the chicken to
1/4-inch thickness. Sprinkle the fajita seasoning over each chicken breast,
coating completely. In a large skillet, heat the oil over medium-high heat.
Saute the chicken for 5 to 7 minutes, turning once and cooking until golden
on
both sides and no pink remains. Remove the chicken to a platter and cover
to
keep warm. In the same skillet, combine the chutney or preserves and the
wine;
heat for about 5 minutes. Add the mushrooms and cook for 8 to 10 minutes,
until the mushrooms are tender and glazed, stirring occasionally. Spoon
over
the chicken then garnish with the cilantro.