BREAST SKILLET SERVED WITH GINGER SAUCE
Prep Time: 5 Minutes
Cook Time: about 20 Minutes
Ready In: 25 Minutes
Makes 4 servings
1 and 1/2 pounds skinless
and boneless chicken breasts
ground black pepper to taste
salt to taste
3 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon ground ginger
14 oz. frozen baby carrots partially thawed
1/2 cup chicken broth
1. Season chicken breasts
with salt and pepper.
2. In large non-stick skillet,
melt 1 tablespoon butter over medium-high heat and cook chicken
breasts, turning once, 10 to 12 minutes or until golden brown
and cooked through.
3. Remove the cooked chicken
breasts to a serving platter and keep warm.
To Make Ginger Sauce:
4. Over medium heat, melt the 2 tablespoons remaining butter,
brown sugar and ginger, stirring frequently, until sugar is dissolved.
5. Add baby carrots and chicken
broth then bring to a boil.
6. Reduce heat and simmer, stirring
frequently, 5 minutes, until sauce thickens slightly and carrots
are heated through.
7. To serve: Spoon the ginger
sauce and carrots over chicken breasts; serve with rice.