Chicken Saute With Ginger Cream
Chatelaine Magazine - May 2003
4 servings - Carb count 4.3 gr.
4 skinless, boneless chicken breasts
2 tsp olive oil
2 - 3 tsp grated fresh ginger or 2 - 2-1/2 tsp bottled chopped giner
8 oz pkg sliced, fresh button mushrooms - about 4 cupts
2 green onions
1/2 cup half & half cream
1/4 cup dry white wine or apple juice
1/2 tsp salt
1. Heat oil in large fry pan on med heat. Add chicken. Cook until lightly golden and chicken feels springy when pressed, from 5 to 6 minutes per side. While chicken is cooking, grate ginger. Remove chicken to a large plate and tent with foil to keep warm.
2. After removing chicken, add mushrooms and ginger to pan, adding more oil if needed. Stir often until mushrooms are browned around edges, from 2 to 3 minutes. Meanwhile, thinly slice onions diagonally. Pour cream and wine into pan, then sprinkle in salt. Bring to a boil. Return chicken to pan. Turn over a few times to coat with sauce until hot, about 1 minute. Sprinkle with green onions.
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