Chicken with Pear-Sage Chutney

Yummy! I love this dish! Not only is it beautiful with red pears and red bell peppers, it tastes so good. The flavors offered in this recipe are so wonderful - sweet, but not too sweet all offset by the savory touch of sage.

This dish cooks up quickly and the prep time is pretty minimal. I use Quorn naked patties for this recipe.

I served this dinner with a side of wild rice cooked in veggie broth and frozen peas. I don't use Uncle Ben's or any other rice with pre-seasoned packets - too much salt and the packet over does the spices. I like plain wild rice cooked with broth and olive oil.

6 quorn naked patties

olive oil

salt/pepper

1/2 red onion chopped

1 red bell pepper, chopped

2 TBS brown sugar

3 TBS cider vinegar

1/2 tsp dried sage

1/2 tsp whole mustard seeds

2 cored, chopped red pears

1. Saute quorn patties in olive oil/salt/pepper over med-high until browned on both sides. Remove.

2. Reduce heat to medium and add onion and bell pepper. Cook about 3 minutes.

3. Add sugar, vinegar, sage, mustard seed and salt/pepper. Simmer 5 minutes. Add pears and cook 10 minutes.

4. Add chicken and serve.

***I place the sage and mustard seeds in with the vinegar, that way it's all ready when time to add to the pan. I just dump in all three together, nice and easy. You may want to have the brown sugar pre-measured too, just to make it easier, but don't add it to the vinegar cup because it is difficult to get it all out. You will be scraping the measuring cup, cursing at the left over sugar granules.***

Start the wild rice long before preparing the chicken dish as the rice will cook almost an hour. I started preparing the main dish about 30 minutes into the rice's cooking time.