Fried chicken breasts in herb sauce and ginger - Detailed recipes with photos.

To make fried chicken breasts juicy inside and with golden crust outside, fry them on a very hot pan no more than 5 minutes on each side. And stuck to the bottom fried slices can be turned into a delicious sauce. Such a technique called deglazing when after frying meat in a pan some broth and other liquids are poured, for example, like here, lime juice, which dissolves the remains of meat and fat. Add some ginger and fresh herbs. Basil and mint will perfectly complement with its bright tastes, white meat. Pour chicken over with ready-made sauce breast and enjoy. Nutrition value per serving: (total 2) Calories 3one 6, total fat 16 g., Saturated fat g., Proteins 40 g., carbohydrates 2 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 25 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2 halves of skinless and boneless chicken breasts, each approximately 170 gr.
2 tbsp. l vegetable oil, such as soy or peanut
Half lime juice (approximately 1 tbsp.)
3 tbsp. l chicken stock, home or canned lightly salted
2 tsp finely grated ginger
1/4 Art. basil leaves torn
2 tbsp. l mint leaves torn

Recipes with similar ingredients: chicken breasts, ginger root, mint basil

Recipe preparation:

In a medium-sized frying pan over medium heat, heat vegetable oil until it starts to flicker. Sprinkle both sides of chicken breasts with salt and pepper and lay them on that side where was the skin down in the pan. Fry, turning over once, until the chicken will not be hard, about 5 minutes on each side. Put the chicken breasts on a plate.
Add lime juice to the pan and scrape off with a wooden spoon sticky pieces from the bottom. Add chicken stock and ginger, bring to a boil. Remove from heat, stir basil and mint in sauce in the pan.
Serve the chicken on plates with a slide of greens and pour on top sauce with herbs.