3 small chicken breasts, skinless and boneless (800g), cut lengthwise
1 tablespoon of salt
1/4 cup all-purpose flour (30g)
4 tablespoons unsalted butter
2 medium eggplants (400g), sliced
2 medium carrots (240g), peeled and grated
1/2 cup dry red wine (120ml)
2 cups chicken broth tablets, dissolved (480ml)
1 tablespoon fresh ginger, grated
3 small chicken breasts, skinless and boneless (800g), cut lengthwise
1 tablespoon of salt
1/4 cup all-purpose flour (30g)
4 tablespoons unsalted butter
2 medium eggplants (400g), sliced
2 medium carrots (240g), peeled and grated
1/2 cup dry red wine (120ml)
2 cups chicken broth tablets, dissolved (480ml)
1 tablespoon fresh ginger, grated
Season the chicken breasts with salt and coat in flour
In a skillet, melt half of the butter and sauté the chicken breast fillets on both sides until opaque, about 3 minutes per side
Transfer to a baking dish
Add the remaining butter to the skillet and cook the eggplant and carrot until tender, about 5 minutes
Add the red wine and chicken broth, stirring well, then add the chicken breasts
Simmer at high heat for about 6 minutes or until the sauce has reduced slightly
Stir in the grated ginger
Serve with the sauce and vegetables
Nutrition information per serving: 365 calories
