Sauteed Chicken Breasts with Fresh Herbs and Ginger: Low Carb and Artichoke

Posted by: Frances

October 27th, 2009 >> Cooking

This chicken was alright. I thought there was not enough flavor and Thought it had too much basil taste. You might like it though so give it a try.


Sauteed Chicken Breasts with Fresh Herbs and Ginger: Low Carb


  • 2 tablespoons vegetable oil, like soy or peanut
  • 2 boneless, skinless chicken breast halves, about 6 ounces each
  • Kosher salt and freshly ground black pepper
  • Juice of 1/2 lime (about 1 tablespoon)
  • 3 tablespoons chicken broth, homemade or low-sodium canned
  • 2 teaspoons finely grated ginger
  • 1/4 cup packed fresh basil leaves, torn
  • 2 tablespoons packed fresh mint leaves, torn


Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place in the pan. Cook until firm to the touch, about 5 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. Turn off the heat, add the basil and mint to the pan and swirl the pan to combine. Serve and spoon the herb sauce over the chicken.


Fill a large pot up with water and boil with a little salt.  Cut the very top of the artichoke off and place into pot.  Be sure that the water level is high enough to cover the artichoke.  Cover and boil for 30 to 35 minutes.  Drain water and serve.  The butter sauce is 4 tablespoons of melted butter with a 1/2 teaspoon of lemon juice.  I love the artichokes!

This entry was posted on Tuesday, October 27th, 2009 at 17:40 and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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