Breast of Chicken With Carrots and Ginger

Preparation

1. Step 1

   Sprinkle the chicken pieces on both sides with salt and pepper.

2. Step 2

   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.

3. Step 3

   Peel the onions and set aside.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   Cook down the pan juices until reduced to about three tablespoons.

7. Step 7

   Add the cream. Bring to a boil and cook over high heat about 2 minutes.

8. Step 8

   Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.