Breast of Chicken With Carrots and Ginger

Ingredients

• 4 skinless, boneless chicken breast halves, about 1 1/4 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 12 small carrots, about 1/2 pound
• 24 small pearl onions
• 2 tablespoons butter
• 1 tablespoon finely chopped shallots
• 1 tablespoon grated fresh ginger
• ¼ cup dry white wine
• ½ cup fresh or canned chicken broth
• ¾ cup heavy cream
• 2 tablespoons finely chopped fresh coriander (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    443 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 35 grams protein; 180 milligrams cholesterol; 319 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Sprinkle the chicken pieces on both sides with salt and pepper.
2. Trim and peel the carrots and put in a saucepan. Add cold water to cover, and salt to taste. Bring to a boil and let cook 1 minute. Drain.
3. Peel the onions and set aside.
4. Heat the butter in a skillet large enough to hold the chicken pieces in one layer. Add the chicken breasts and sprinkle with the onions. Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well. Turn the breasts and cook about 2 minutes without browning. Sprinkle with shallots and scatter the carrots over all. Sprinkle with ginger and add white wine and broth.
5. Cover closely and bring to a boil. Cook 10 minutes and remove cover. Transfer chicken pieces to a warm platter. Cover with foil to keep warm.
6. Cook down the pan juices until reduced to about three tablespoons.
7. Add the cream. Bring to a boil and cook over high heat about 2 minutes.
8. Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.

20 minutes