Monday, December 1, 2008

Chicken Breasts in Ginger Cream

1/4 cup flour
1/2 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon white pepper
4 large chicken breasts, split, washed and dried
6 T butter
3 T flour
1 1/4 cups chicken broth
3/4 cup light cream
2 T finely minced crystallized ginger

Place 1/4 cup flour, ginger, salt and pepper in a paper bag. Shake the chicken breasts in the bag, a few pieces at a time, and shake off any excess flour.

In a 10-12-inch enameled skillet or casserole, heat the butter until frothy and brown the chicken breasts skin side down over moderate heat for about 10 minutes. Turn the chicken and brown for 10 more minutes. Cover the pan and simmer until done, about 20 minutes more. Remove the chicken to a heated platter and keep warm in the oven. Add 3 tablespoons flour to the juice in the skillet and stir over low heat about 5 minutes. Add the chicken broth and cream. Stir until smooth and thickened. Season with salt and pepper and additional ground ginger if necessary. Pour the sauce over the chicken breasts on the platter and garnish with crystallized ginger and parsley. Serve with chutney and curried rice.

Serves 8


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