"The belly rules the mind."--Spanish Proverb

Chicken in Ginger Cream Recipe

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This recipe for Chicken in Ginger Cream, by , is from Eat, Drink & Be Merry! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Frerichs
Added: Friday, August 20, 2010

Category:
Category:

Ingredients:  
Ingredients:  
Boned chicken breasts (4-6 halves)
Garlic salt
Ginger
Paprika
Flour
Butter
Finely diced onion (about 1 tablespoon/2 breasts)
Heavy cream or half & half
Dry white wine (perhaps 1/2 cup for 3-4 breasts)

Directions:
Directions:
Season chicken breasts on both sides with garlic salt, ginger & paprika, then sprinkle lightly with flour. Place chicken pieces, skin side down in pan in hot butter and brown them covered over moderate heat. Turn the chicken pieces and continue cooking, covered over low heat until really tender--about 30-35 minutes. Remove chicken & keep warm in a low oven

Saute finely diced onion in drippings in the frying pan. When they are soft--but not brown--blend in the flour. Slowly add wine and a little water & cook until thickened stirring to avoid lumps. Blend in cream and simmer a few minutes longer. Taste--perhaps, it needs a little more ginger, or wine or salt. Spoon gravy/sauce over chicken.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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