1. Heat olive oil in frying pan.

  2. Gently pound the chicken breasts until 1/2 inch thick.

  3. Dredge chicken breasts in flour, lightly coating both sides.

  4. Add floured chicken breasts to oil. Gently brown over medium heat, turning to brown both sides. Do not overcook the chicken or it will become tough.

  5. Remove chicken and cover to keep warm and moist.

  6. Deglaze pan with ginger wine, bringing sauce to a boil. Continue cooking until sauce is reduced by half.

  7. Add cream, salt and pepper. Mix well and heat over low heat until sauce thickens. Do not let the sauce boil after adding cream!

  8. Plate the chicken breasts and cover with sauce.

Our Favorite Island Recipes
Da Caribbean, Mon!

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