Best Sauteed Chicken Breasts With Fresh Herbs And Ginger Low Carb Recipes

Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

Sauteed Chicken Breasts W/ Fresh Herbs and Ginger image

Provided by little_wing

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons peanut oil
2 boneless skinless chicken breast halves
kosher salt & freshly ground black pepper
1/2 lime, juice of
3 tablespoons chicken broth
2 teaspoons grated fresh gingerroot
1/4 cup packed fresh basil leaf, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

Heat the oil in a medium skillet over medium-high heat.
Season both sides of the chicken breasts with salt and pepper.
Cook, turning once, until firm to the touch, about 5 minutes per side.
Transfer to a plate.
Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon.
Add the chicken broth and ginger, and bring to a boil.
Remove from heat and add the basil and mint to the pan and swirl the pan to combine.
Spoon the herb sauce over the chicken.

Nutrition Facts : Calories 259.1, Fat 15.2, SaturatedFat 2.7, Cholesterol 68.4, Sodium 146.6, Carbohydrate 1.7, Fiber 0.4, Sugar 0.3, Protein 27.9

Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts image

Provided by French Tart

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 large boneless skinless chicken breasts
2 tablespoons honey
1 -2 tablespoon Dijon mustard
4 tablespoons water
2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
2 -4 garlic cloves, peeled & crushed
salt, to taste
fresh ground black pepper, to taste
1/2-1 teaspoon cayenne pepper (optional)

Steps:

Preheat the oven to 180C or 350°F.
Select a sturdy oven dish - preferably non-stick.
Place the chicken breasts into the baking dish.
Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
Serve as before.