Time: 25 min.
Complexity: easily
Servings: 2

To ensure juicy chicken breasts with a golden crust on the outside, fry them in a very hot pan for no more than 5 minutes per side. The browned bits stuck to the bottom can be turned into a delicious sauce. This technique, called deglazing, involves adding a little broth and other liquids to the pan after frying the meat, such as lime juice, which dissolves any remaining meat and fat. Add a little ginger and fresh herbs. Basil and mint will perfectly complement the white meat with their vibrant flavors. Pour the finished sauce over the chicken breast and enjoy.

Ingredients:

• 2 boneless, skinless chicken breast halves (2 fillets), each about 170g.
• 2 tbsp. vegetable oil, such as refined sunflower oil
• Juice of half a lime (about 1 tbsp)
• 3 tbsp. chicken broth, homemade or canned lightly salted
• 2 tsp finely grated ginger
• 1/4 cup basil leaves, torn
• 2 tbsp mint leaves, torn

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, ginger root, basil, mint

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Preparation:

Step 1
• In a medium skillet, heat the vegetable oil over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper and place them skin-side down in the skillet. Cook, turning once, until the breasts are firm, about 5 minutes per side. Transfer the chicken breasts to a plate.
Step 2
• Add lime juice to the pan and scrape up any browned bits with a wooden spoon. Add chicken broth and ginger and bring to a boil. Remove from heat and stir the basil and mint into the sauce in the pan.
Step 3
• Serve the chicken on heaping plates. greenery (any salad greens) and top with herb sauce.

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