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.
