Chicken Breasts in Ginger Wine Sauce
Source of Recipe
meals.com
List of Ingredients
4 fresh boneless, skinless chicken breasts, (4-6 oz. each)
2 tablespoons butter
1 cup dry white wine
6 tablespoons lemon juice
1/4 cup minced candied gingerRecipe
Flatten chicken breasts between two sheets of wax paper with a mallet. Melt butter in a heavy skillet; pour in wine and bring to a boil. Add chicken breasts and cook on medium-high heat for about 2 minutes or until chicken is almost cooked. Add lemon juice and candied ginger. Reduce heat to medium-low and cook about 6 minutes (see note) or until done.
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NOTE:
Chicken Test for Doneness (per Washington Fryer Commission, 1994)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165 degrees.
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taster's comments:
One change I made was that I browned the chicken in the butter before I cooked it in the ginger-wine sauce, but that was because i couldn't flatten it enough to cook it all in the sauce. Also, I didn't have candied ginger per say, so I substituted ginger preserves.
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