| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | 2bl | 1 | Servings | |
INGREDIENTS
| 1 | T | Flour |
| 1 | T | Powdered ginger |
| 2 | Chicken breast fillets | |
| 1 | T | Butter |
| 1 | T | Vegetable oil |
| Salt and pepper | ||
| Use remaining flour & ginger | ||
| mix | ||
| 1 | T | Finely grated fresh ginger |
| Salt and pepper | ||
| 150 | Cream or more if necessary |
INSTRUCTIONS
Mix the flour and ginger together and dip the fillets in the mixture. Melt the butter and oil in a small frying pan, cover and cook the chicken over a low heat turning over until each side is cooked. Remove the warmed plates. Put the remaining flour and ginger mix in the frying pan and mix around with the pan juices. Add the grated fresh ginger, salt and pepper and pour in the cream. Cook, stirring until the sauce has thickened. Spoon over the breasts and serve with a salad or green vegetables and some potatoes. Converted by MC_Buster. Per serving: 251 Calories (kcal); 25g Total Fat; (89% calories from fat); 1g Protein; 6g Carbohydrate; 31mg Cholesterol; 117mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 857
Calories From Fat: 341
Total Fat: 38.3g
Cholesterol: 368.3mg
Sodium: 461.6mg
Potassium: 982.9mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: <1g
Protein: 112.8g