Chicken with Tomato-Ginger Chutney

Ingredients

• 0.5 cup less-sodium chicken broth fat-free
• 1.5 teaspoons ground fenugreek seeds whole
• 2 tablespoons flour all-purpose
• 1 teaspoon ginger fresh minced peeled
• 2  garlic cloves minced
• 0.8 teaspoon ground cumin 
• 1 teaspoon ground mustard 
• 1 tablespoon jalapeno chopped
• 0.3 teaspoon kosher salt 
• 1.5 teaspoons juice of lemon fresh
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 1 cup onion chopped 1 medium
• 1.5 cups plum tomatoes seeded chopped
• 24 ounce chicken breast halves boneless skinless
• 1.5 teaspoons sugar 

Equipment

• frying pan
• paper towels

Directions

1. To prepare chicken, place flour in a shallow dish.
2. Sprinkle chicken evenly with 1/4 teaspoon kosher salt; dredge chicken in flour.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4. Add chicken to pan; cook 6 minutes on each side or until chicken is done and lightly browned.
5. Remove from pan; keep warm. Wipe pan with a paper towel.
6. To prepare chutney, heat 1 teaspoon olive oil in pan over medium-high heat; add onion, ginger, and garlic to pan. Cook 4 minutes or just until tender.
7. Add tomato and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook 6 minutes or until slightly thickened.
8. Serve chutney with chicken.