Chicken with a Ginger Cream Sauce

By Tonya_Speed

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.

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

Details

Servings 4
Adapted from savingdinner.com

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.