Chicken With Fresh Ginger And Spring Onions

A life of resolve comes with a price tag. You will be tested by the lure of the world. But you must turn a deaf ear to the crowd and live instead for the approbation of Christ. There will always be a cross before a crown, sacrifice before success, and reproach before a reward. The call of discipleship will cost you popularity, possessions, and position. But God will use your commitment. The grace of God will be multiplied in you if you cultivate a fixed resolution to live for the glory of God.

Steven Lawson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Food networ, Food8	4	Servings

INGREDIENTS

3	T	Olive oil
4		175 g, 6oz chicken
		breasts with skin
		on
1		Spring onion, trimmed and
		finely
		chopped
2 1/2		Cm, 1 inch cube fresh
		ginger peeled and
		Finely chopped
		Salt and freshly ground
		black pepper
2		Baking potatoes, peeled
2	T	Olive oil
1		Clove garlic, peeled and
		finely
		chopped
225	g	Mangetout, 8oz
125		Dry white wine, 4fl oz
125		Chicken stock, 4fl oz
125		Whipping cream, 4fl oz
2 1/2		Cm, 1 inch cube fresh
		ginger
1		Spring onion, trimmed and
		finely
		chopped

INSTRUCTIONS

Preheat the oven to 160Ã¸C/325Ã¸F/gas mark 3/fan oven 140Ã¸C.  Heat 2
tbsp of the oil in a frying pan over a moderate to high heat  and cook
the chicken breasts just until they are golden brown outside  but still
raw in the centre. Remove them to a plate and leave them to  cool a
little.  Add another tbsp of oil to the pan, then stir in the onions
and  ginger. Gently fry for 5 minutes, until they have softened but not
coloured. Remove the pan from the heat and season lightly.  Using a
sharp knife, make 4 oblique cuts, evenly spaced to the centre  of each
chicken breast. Push a little of the onions and ginger  mixture into
each cut so that the flavours penetrate well into the  meat. Transfer
the chicken to a foillined baking tray and bake for a  further 10 to 12
minutes, or until it is cooked through.  Meanwhile, dice the potatoes
in 1cm (1/2inch) pieces and then dry on  kitchen paper. Heat the oil in
a frying pan and saut the diced potato  until it is golden brown and
tender. Add the garlic and mangetout and  continue to saut for a minute
or two. Cover and keep warm.  For the sauce: Pour the wine into a small
pan and reduce it by half.  Add the chicken stock and reduce by half
again before stirring in the  cream, ginger and the spring onions.
Bring the mixture to a simmer  and season to taste.  Serve each chicken
breast on a bed of the stirfried vegetables with  the sauce spooned
over the chicken.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 454 Calories From Fat: 201 Total Fat: 22.7g Cholesterol: 73.1mg Sodium: 1315.4mg Potassium: 1296.1mg Carbohydrates: 25.3g Fiber: 8.2g Sugar: 2.2g Protein: 39.5g