2 Servings 20 min Cook
2 Tbsp Vegetable Oil
12 Oz Chicken Breast
1 Dash Salt
1 Dash Pepper
1/2 Fruit (2" dia) Limes
3 Tbsp Chicken Broth
2 Tsp Ginger
1 Cup leaves, whole Basil
2 Tbsp Spearmint
Heat the oil in a medium skillet over medium-high heat until simmering.
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 5-7 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
Read more at: http://www.
foodnetwork.
com/recipes/food-network-kitchens/sauteed-chicken-breasts-with-fresh-herbs-and-ginger-low-carb-recipe.
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