1In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
2In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.