Recipe: Sauteed Chicken Breasts with Ginger and Mint

SAUTEED CHICKEN BREASTS WITH GINGER AND MINT

1 tbsp vegetable oil
4 boneless, skinless chicken breast halves
1 cup chicken stock (or 1 cup low-sodium chicken broth)
1/2 cup dry white wine
1 tbsp finely minced onions (or shallots)
1 tbsp finely minced fresh ginger (or 2 tsp ground ginger)
4 tbsp unsalted butter
2 tbsp soy sauce
2 tsp chopped fresh mint
hot steamed rice (to serve)

Heat the oil in a large skillet over high heat. Add the chicken breasts and cook for 2 minutes on each side.


Add the stock, wine, onion, and ginger and cook until the liquid has reduced by half, about 4 minutes.

Remove the skillet from the heat and whisk in the butter. Stir in the soy sauce.

Transfer to a serving platter, sprinkle with the mint, and put dinner on the table.

Notes:
When boldly flavored dishes are cooked quickly, as is the case here, all the different flavors remain vital. Serve with some vegetables quickly stir-fried or sauteed just until crisp-tender and simple steamed rice.

Servings: 4
Recipe Source: What's For Dinner? by Michael Roberts