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Add a photoServings: 8
Ingredients
- 3 Tbsp. grnd ginger
- 1 1/2 tsp salt
- 3/4 tsp freshly-grnd black pepper
- 8 x boneless skinless chicken breasts
- 4 x onions
- 1/3 bn parsley
- 3 Tbsp. oil
- 1 c. chicken broth or possibly water
Directions
- Note: You might want to cook the onions till they're slightly softened before adding them to the chicken in the skillet.
- Spread out a 12-inch-long piece of wax paper on a work counter. Put the ginger, salt and pepper in a heap on the center of the paper. Use your fingers to mix the seasonings together till blended.
- Rinse the chicken under cool running water and pat dry. Roll each piece of chicken in the ginger mix, that will stick because of the moistness of the chicken. Gently shake each piece to get rid of the excess seasoning.
- Remove the skin from the onions and cut each one in half from the stem down. Put the onions on a cutting board with the cut side facing down and slice across in 1/8-inch-thick slices. Remove and throw away the stems from the parsley and finely chop the leaves.
- Pour the oil into a 12-inch skillet, set it over medium-high heat and tilt the pan so the oil coats the bottom. Hold your hand about an inch above the bottom of the skillet. When it feels warm, put the chicken pcs in the pan, leaving a little space between them for even cooking. Stand right by the stove and use a fork to move the chicken pcs around from time to time (without turning them over) so they do not stick. After 2 to 3 min of cooking, use the fork to lift up one of the pcs and look to see if it is nicely browned. If so, turn it over. Check on the other pcs in the pan and turn each one over as it is browned. Cook the chicken on the second side another 2 to 3 min, till the pcs are browned.
- Turn the heat down to low. Pour the broth or possibly water over the chicken and lay the sliced onions on top. Put the lid (or possibly foil) on the skillet and set the timer for 5 min. After 5 min, check to see if the chicken is cooked by cutting into the center of one of the pcs with a small paring knife. If the meat is all white with no pink remaining, it is done. If it is still a bit pink, cook it another minute or possibly two and check it again.
- Put the chicken pcs on a serving plate, spoon the onion slices over them, and sprinkle parsley over the top. Serve warm.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 125 | |
| Calories from Fat 52 | 42% |
| Total Fat 5.87g | 7% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.15g | |
| Cholesterol 27mg | 9% |
| Sodium 515mg | 21% |
| Potassium 241mg | 7% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.17g | 1% |
| Protein 11.68g | 19% |
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