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Ingredientes
- 4 skinless, boneless chicken breast halves
- Salt to taste, if you like
- Freshly grnd pepper to taste
- 5 carrots, sliced
- 2 tbsp. butter
- 1 tbsp. finely minced green onions
- 1 teaspoon ginger
- 1/4 c. dry white wine
- 1/2 c. chicken broth
- 3/4 c. heavy cream
Direcciones
- Sprinkle the chicken pcs on both sides with salt and pepper. Peel and slice carrots and put into a saucepan. Add in cool water to cover and salt to taste. Bring to a boil and let cook 1 minute; drain.
- Heat the butter in a skillet large sufficient to hold the chicken breasts in one layer. Add in the chicken breasts and cook briefly, about 1 minute, till lightly browned on one side; don't brown well. Turn the breasts and cook till 2 min without browning. Sprinkle chicken breasts with green onions and scatter the carrots over all. Sprinkle with ginger and add in white wine and chicken broth.
- Cover closely and bring to a boil. Cook 10 min and remove cover. Transfer chicken pcs to a hot platter. Cover with foil to keep hot. Cook down the pan juices till reduced to about 3 Tbsp.. Add in the cream. Bring to a boil and cook over high heat about 2 min. Serve the chicken with the sauce spooned over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 2 servings | |
| Calories 445 | |
| Calories from Fat 261 | 59% |
| Total Fat 29.71g | 37% |
| Saturated Fat 18.04g | 72% |
| Trans Fat 0.03g | |
| Cholesterol 146mg | 49% |
| Sodium 348mg | 14% |
| Potassium 795mg | 23% |
| Total Carbs 15.68g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.81g | 5% |
| Protein 24.3g | 39% |
