Ginger Chicken

Name: Ginger Chicken
Yield: 6
Ingredients: 3 boneless and skinless chicken breasts, cut in half lengthwise (800 g); 1/4 cup all-purpose flour (30 g); 4 tablespoons unsalted butter (48 g); 2 finely grated zucchinis; 2 finely grated carrots; 1/2 cup dry red wine (120 ml); 2 cups chicken broth (480 ml); 1 tablespoon freshly grated ginger; Salt to taste

1
3 boneless and skinless chicken breasts, cut in half lengthwise (800 g)
2
1/4 cup all-purpose flour (30 g)
3
4 tablespoons unsalted butter (48 g)
4
2 finely grated zucchinis
5
2 finely grated carrots
6
1/2 cup dry red wine (120 ml)
7
2 cups chicken broth (480 ml)
8
1 tablespoon freshly grated ginger
9
Salt to taste

Ingredients

1
3 boneless and skinless chicken breasts, cut in half lengthwise (800 g)
2
1/4 cup all-purpose flour (30 g)
3
4 tablespoons unsalted butter (48 g)
4
2 finely grated zucchinis
5
2 finely grated carrots
6
1/2 cup dry red wine (120 ml)
7
2 cups chicken broth (480 ml)
8
1 tablespoon freshly grated ginger
9
Salt to taste

Directions

1
Season the chicken breasts with salt and coat in flour
2
In a large skillet, melt half of the butter over low heat
3
Fry the chicken strips for 3 minutes, then flip and fry for an additional 3 minutes
4
Remove from the skillet
5
Add the remaining butter to the skillet and cook the zucchinis and carrots for 5 minutes over low heat
6
Remove and reserve
7
Add the red wine and chicken broth to the fatty part of the skillet, stir in the cooked chicken, and bring to a boil
8
Simmer for 6 minutes
9
Stir in the freshly grated ginger
10
Serve the chicken with the sauce and vegetables
11
(286 calories per serving)