Chicken with a Ginger Cream Sauce

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Per Serving :205 Calories; 9g Fat (40.3% calories from fat); 24g Protein; 5g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 204mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

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  • 4

Ingredients

  • 4 boneless skinless chicken breast halves - pound to 1/4-inch, if necessary
  • 2 teaspoons butter
  • Salt and pepper -- to taste
  • 2 tablespoons white wine -- or use white grape juice with a splash of vinegar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon cayenne pepper
  • ½ cup chicken broth
  • ½ cup half and half

Preparation

Step 1

In a skillet, over medium-high heat, melt butter. Season chicken with salt and pepper and sauté quickly, about 2-3 minutes per side. Remove chicken from the pan and keep warm.

Add wine 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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