BREAST OF CHICKEN WITH CARROTS AND GINGER

Breast of Chicken With Carrots and Ginger image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 12

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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
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
3/4 cup heavy cream
2 tablespoons finely chopped fresh coriander (optional)

Steps:

Sprinkle the chicken pieces on both sides with salt and pepper.
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.
Peel the onions and set aside.
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.
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.
Cook down the pan juices until reduced to about three tablespoons.
Add the cream. Bring to a boil and cook over high heat about 2 minutes.
Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 0 grams