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| Per Serving: 205 Calories; 9 g Fat; 24 g Protein; 73 mg Cholesterol | |||||
| Ingredients: | |||||
| 6 | boneless chicken breast halves | ||||
| 1 Tbls | butter | ||||
| Salt & Pepper to taste | |||||
| 3 Tbls | white wine | ||||
| 3 Tbls | fresh lime juice | ||||
| 2 tsp | grated fresh gingerroot | ||||
| 1/4 tsp | cayenne pepper | ||||
| 1/3 C | chicken broth | ||||
| 1/3 C | half and half | ||||
| Directions: | |||||
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Pound chicken breasts to 1/4 in. for quicker cooking.
In a skillet, over medium-high heat, melt butter. Season chicken with salt and pepper and saute quickly, about 2-3 minutes per side. Remove chicken from the pan and keep warm. Add wine and lime juice to pan; deglaze the pan using a wire whisk and working quickly. Bring it to a boil; now add the chicken broth, half and half, ginger and cayenne. LOWER heat immediately (or sauce will break) and cook over medium heat, stirring constantly, about 2 minutes. When sauce has reduced and thickened, taste it and correct the seasoning, if necessary. Serve chicken with sauce over the top. SERVING SUGGESTIONS: Steamed red potatoes, steamed asparagus and a big green salad. |
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