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Chicken with a Ginger Cream Sauce by Cammy Otten serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Per Serving: 205 Calories; 9 g Fat; 24 g Protein; 73 mg Cholesterol

Ingredients:

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:

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.

Categories:

Main Dishes