In large nonstick skillet, melt 1 tablespoon butter over medium-high heat and cook chicken, turning once, 10 to 12 minutes or until golden brown and cooked through. Remove to serving platter; keep warm.
Over medium heat, melt 2 tablespoons remaining butter, brown sugar and ginger, stirring frequently, until sugar is dissolved. Add carrots and broth; bring to a boil. Reduce heat and simmer, stirring frequently, 5 minutes, until sauce thickens slightly and carrots are heated through.
To serve, spoon sauce and carrots over chicken.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat8.9g (0%)
Saturated Fat 5.1g (0%)
Trans Fat 0g
Total Carbohydrate12g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
DJ - MD
10/13/2009 6:42:44 PM
Delicious!! This recipe was very good and quick to make. I added a bit more brown sugar than the recipe called for (maybe 1/2 to 1 tablespoon more), and the next time I try it, I plan to use a bit less chicken broth in hopes that the glaze will turn out a little less soupy.