Sauteed Chicken Breasts With Ginger And Mint Recipe - Cooking Index
Sauteed Chicken Breasts With Ginger And Mint Recipe - Cooking Index
When boldly flavored dishes are cooked quickly, as is the case here, all the different flavors remain vital. Serve with some vegetables quickly stir-fried or Sauteed just until crisp-tender and simple steamed rice.
Type: Chicken, Poultry| 1 tablespoon | 15ml | Flavorless vegetable oil |
| 4 | Boneless skinless chicken breast halves | |
| 1 tablespoon | 15ml | Finely minced onions or shallots |
| 1/2 cup | 118ml | Dry white wine |
| 1 cup | 237ml | Chicken stock |
| (or 1 cup canned low-sodium chicken broth) | ||
| 1 tablespoon | 15ml | Finely minced fresh ginger |
| (or 2 teaspoons ground ginger) | ||
| 4 tablespoons | 60ml | Unsalted butter |
| 2 tablespoons | 30ml | Soy sauce |
| 2 teaspoons | 10ml | Chopped fresh mint |
Heat the oil in a large skillet over high heat. Add the chicken breasts and cook for 2 minutes on each side. Add the onion, wine, stock, and ginger and cook until the liquid has reduced by half, about 4 minutes.
Remove the skillet from the heat and whisk in the butter. Stir in the soy sauce.
Transfer to a serving platter, sprinkle with the mint, and put dinner on the table. This recipe serves 4.
Source:
WHAT'S FOR DINNER? by Michael Roberts
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