Ingredients
- 2 tablespoons vegetable oil, like soy or peanut
- 2 boneless, skinless chicken breast halves, about 6 ounces each
- Kosher salt and freshly ground black pepper
- Juice of 1/2 lime (about 1 tablespoon)
- 3 tablespoons chicken broth, homemade or low-sodium canned
- 2 teaspoons finely grated ginger
- 1/4 cup packed fresh basil leaves, torn
- 2 tablespoons packed fresh mint leaves, torn
Directions
Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
Serves: 2
Calories: 316
Total Fat: 16 grams
Saturated Fat: 1.5 grams
Protein: 40 grams
Total carbohydrates: 2 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 99 milligrams
Sodium: 238 milligrams
Copyright © 2004 Television Food Network, G.P., All Rights Reserved
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By tigerlady1700_1...
San Francisco, CA
on January 24, 2011
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So tasty. The chicken definitely needs more than 10 minutes total to cook, closer to 25-30 mins depending on size. I added more chicken broth as I wanted more sauce. Next time I think i'll add olives and tomatoes as an addition, otherwise the flavor is fantastic.
By Mojitos609
on November 18, 2010
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Ehh..Found this recipe to be rather boring. Flavor was ok but nothing I would bother to make again.
By panther1coach
Miami, FL
on May 25, 2010
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Recipe calls for boneless, skinless breasts and then says place breasts skin side down in saute pan. Hmmmmm! Guess I'll place the side down that "would" have had the skin, if it had skin. I am an experienced cook but wish Food Network would be more careful with recipes. An inexperienced cook would have problems with lots of FN's recipes as written.
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