Chicken with Cherry-Ginger Chutney (magazine recipe)

 4 medium skinless, boneless chicken breast halves, each cut into 4 pieces

1/2 tsp ground ginger

1TB olive oil

1/2 cup dried tart red cherries

1 large apple, sliced across fruit and remove seeds

1/3 coarsely chopped 

4 tsp brown sugar

3 TB cider vinegar

Lightly sprinkle chicken with salt, pepper, and 1/4 tsp of the ginger. In a skillet, cook chicken in hot oil over medium heat 12 minutes (until chicken is no longer pink). Transfer to à platter, cover and keep warm. Add fruit and nuts to skillet, stirring frequently, 2 minutes.

For sauce, stir together brown sugar, 1/4 cup water, vinegar, and remaining ginger. Add to skillet, cook and stir 30 seconds. 

Serves 4.