Chutney is a sauce commonly used in the cuisines of the Indian subcontinent. Chutneys vary in flavor and ingredients but are usually on the sweet side with a kick. Here is my version in this one-pot wonder.
Prepare a large skillet on high heat. Add olive oil and get hot. Add chicken in batches if necessary and sear for 6 minutes per side.
Remove chicken from pan. Add the rest of the ingredients to the pan and mix well. Use a wooden spoon to scrape up all the brown chicken bits of flavor from the bottom of the pan. Cook for 2 minutes, mixing often.
Add the chicken back to the pan. Cover and turn heat down to medium and cook for 30 minutes, mixing twice.
You can make the chutney by itself and use it on top of grilled chicken breast too! If you don’t have fresh sage you can use fresh rosemary, oregano or thyme!