Sauteed Chicken Breasts with Fresh Herbs and Ginger
This one-skillet recipe pairs sauteed chicken with ginger, basil and mint, and it comes together in only 25 minutes
- 2 tablespoons vegetable oil, like soy or peanut
- 2 boneless, skinless chicken breast halves, about 6 ounces each
- 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
- Calories 316
- Total Fat 16 grams
- Saturated Fat 1.5 grams
- Cholesterol 99 miligrams
- Sodium 238 miligrams
- Total Carbohydrate 2 grams
- Protein 40 grams
- Sugar 0 grams
Method
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.
