Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken pieces on both sides with salt and pepper.
- 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.
- Peel the onions and set aside.
- 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.
- 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.
- Cook down the pan juices until reduced to about three tablespoons.
- Add the cream. Bring to a boil and cook over high heat about 2 minutes.
- Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 0 grams
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