Quick Curried Chicken

Combine 2 tablespoons chopped garlic, 2 tablespoons curry powder, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper. Rub over 4 boneless, skinned chicken breast halves, lightly pounded thin. Sauté chicken in 1 tablespoon oil in a non-stick skillet, 4 minutes per side, until no longer pink in center. Remove to plate. Spread 1 tablespoon of your favorite chutney over each breast; cover. Add 1 bunch green onions, sliced in 1-inch pieces, to skillet; cook 3 minutes. Spoon onions over chicken.

Adapted from Family Circle Nov. 98