Chicken with Lime and Ginger

Servings 6 people


  • 1 tablespoon unsalted butter
  • 6 boneless skinless chicken breast halves pounded to 1/4-inch if necessary
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons white wine or use white grape juice with a splash of cider vinegar
  • 3 tablespoons lime juice
  • 3/4 cup low sodium chicken broth
  • 3/4 cup half and half
  • 1/2 tablespoon grated fresh ginger
  • 1/4 teaspoon cayenne pepper


  • Melt the butter in a large skillet over medium-high heat.
  • Season chicken with salt and pepper then sauté quickly, 2 to 3 minutes per side; remove from pan and keep warm.
  • Add wine and lime juice to the skillet; bring mixture to a boil and quickly whisk up all of the browned bits from the bottom of the pan.
  • Add chicken broth, half and half, gingerroot and cayenne pepper then IMMEDIATELY REDUCE HEAT TO MEDIUM-LOW. (Don’t let the mixture boil or the sauce will break!).
  • Stir constantly for 2 minutes or until the sauce has reduced and thickened.
  • Taste to correct seasonings if necessary.
  • Serve chicken with sauce on top.


SERVING SUGGESTION: Brown rice topped with a dollop of low-fat sour cream and chopped green onions. Add steamed green beans on the side.
VEGETARIAN: Substitute veggie patties for the chicken. Use vegetable broth.
KOSHER: Use olive oil instead of butter. Use additional broth thickened with cornstarch instead of half and half.
GLUTEN FREE: Make sure wine (or juice/vinegar) and both are gluten-free.
NUTRITION: Per Serving: 257 Calories; 8g Fat; 42g Protein; 2g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat. Points: 6
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