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Chicken with a Ginger Cream Sauce

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Servings 4 servings

Ingredients
  

  • 4 6-oz. boneless skinless chicken breast halves pound to 1/4-inch, if necessary
  • 2 teaspoons butter
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons white wine or use white grape juice with a splash of vinegar – higher carb count this way
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup low sodium chicken broth
  • 1/2 cup half and half

Instructions
 

  • 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 (or juice/vinegar) 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.
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