Breast of Chicken With Carrots and Ginger

By Pierre Franey

Published June 4, 1985

Total Time
20 minutes
Rating
4(17)
Comments
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Ingredients

Yield:4 servings

  • 4 skinless, boneless chicken breast halves, about 1 ¼ pounds

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • 12 small carrots, about ½ pound

  • 24 small pearl onions

  • 2 tablespoons butter

  • 1 tablespoon finely chopped shallots

  • 1 tablespoon grated fresh ginger

  • ¼ cup dry white wine

  • ½ cup fresh or canned chicken broth

  • ¾ cup heavy cream

  • 2 tablespoons finely chopped fresh coriander (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 170 milligrams cholesterol; 443 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 26 grams fat; 1 gram trans fat; 3 grams fiber; 863 milligrams sodium; 35 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the chicken pieces on both sides with salt and pepper.

  2. Step 2

    Trim and peel the carrots and put in a saucepan. Add cold water to cover, and salt to taste. Bring to a boil and let cook 1 minute. Drain.

  3. Step 3

    Peel the onions and set aside.

  4. Step 4

    Heat the butter in a skillet large enough to hold the chicken pieces in one layer. Add the chicken breasts and sprinkle with the onions. Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well. Turn the breasts and cook about 2 minutes without browning. Sprinkle with shallots and scatter the carrots over all. Sprinkle with ginger and add white wine and broth.

  5. Step 5

    Cover closely and bring to a boil. Cook 10 minutes and remove cover. Transfer chicken pieces to a warm platter. Cover with foil to keep warm.

  6. Step 6

    Cook down the pan juices until reduced to about three tablespoons.

  7. Step 7

    Add the cream. Bring to a boil and cook over high heat about 2 minutes.

  8. Step 8

    Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.

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Ratings

4 out of 5
17 user ratings
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Comments

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My notes

SO awesome. Definitely make again. Takes 1.5 hours. Giant does sell the pearl onions but only occasionally. cutting up 7-8 regualr carrots into quarters or so works fine.

buttas

Mise en place alone will take 30 mins but chicken is a snap-

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