How to make it

  • Pound breasts between 2 sheets of waxed paper until thin. Combine flour - regular or gf, ginger, salt & pepper in a bag. Add breats and coat. Shake off excess.
  • Heat clarified butter and saute breasts until golden on each side, adding onions when chicken is turned. Remove to plate, set aside and keep warm.
  • Add cornstarch to skillet and stir over low heat about 3 minutes. Blend in chicken broth, Madeira and cream and stir until thickened. Mix in 2 tablespoons ginger. Pour sauce over chicken breasts and garnish with remaining ginger.

Reviews & Comments 2

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    " It was excellent "
    lincolntoot ate it and said...
    Yummmmmmm also! I want it now!!!!
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    " It was excellent "
    minitindel ate it and said...
    oh yummmmmm i love this version yes and yes i want it!!!!!!!! hahahaha
    Was this review helpful? Yes Flag

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