Orange Chicken, Blue Chutney

For the record:

12:00 a.m. Oct. 19, 2001 FOR THE RECORD
Los Angeles Times Friday October 19, 2001 Home Edition Part A Part A Page 2 A2 Desk 2 inches; 40 words Type of Material: Correction
Chicken recipe--In the Food section’s recipe for Orange Almond Chicken With Blueberry Chutney (“Culinary SOS,” Oct. 17), the recipe inadvertently included directions to heat the oven for baking the chicken. The chicken does not need to be baked; it cooks thoroughly in the skillet.
For The Record
Los Angeles Times Wednesday October 24, 2001 Home Edition Food Part H Page 2 Food Desk 9 inches; 320 words Type of Material: Correction
Incorrect directions--This chicken recipe from last week (“Culinary SOS,” Oct. 17) mistakenly directed you to preheat the oven. Though baking was called for in the original recipe, in testing we found that it is not necessary; the chicken cooks thoroughly in the skillet. Here is the correct recipe.
Orange Almond Chicken With Blueberry Chutney
Active Work Time: 35 minutes * Total Preparation Time: 1 hour
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CHUTNEY
1 Granny Smith apple
1 red onion
1/3 cup plus 2 tablespoons granulated sugar
1/4 cup brown sugar, packed
1/2 cup cider vinegar
Zest of 1 orange
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 pound blueberries
2 tablespoons dried currants
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Peel and core the apple, then coarsely chop. Coarsely chop the onion. Set aside.
In a medium saucepan, combine the granulated and brown sugars, vinegar, orange zest, ginger, salt and cinnamon. Bring to a boil. Reduce the heat to low and add the apple, onion, blueberries and currants. Simmer, uncovered, until thick, 30 to 40 minutes, stirring occasionally. Cool to room temperature, about 30 minutes, before serving. (This can be made a week in advance and kept in the refrigerator.)
Makes 3 cups.
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CHICKEN
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8 boneless, skinless chicken breasts, about 3 pounds
2 eggs
Salt
1 cup flour
1/2 teaspoon pepper
1/2 cup sliced almonds
1/2 cup (1 stick) butter, divided
4 orange slices, cut in half, for garnish
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Pound the chicken breasts about 3/4-inch thick between two sheets of plastic wrap. Beat the eggs with a pinch of salt in a bowl until foamy.
Combine the flour, 1 teaspoon of salt, the pepper and almonds in a shallow bowl. Set aside.
Dip the chicken breasts in the egg mixture, then coat them with the flour mixture. Place on a rack.
Melt half the butter in a large skillet over medium heat. Cook half of the chicken breasts until just golden, about 4 minutes a side. Keep them warm. Melt the remaining butter and cook the remaining chicken in the same way.
If the chutney has been refrigerated, heat it just enough to take the chill off. Place the chicken on a platter and spoon the chutney over the top. Top each breast with a half an orange slice for garnish.
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8 servings. Each serving: 570 calories; 356 mg sod