Ingredients

• 4 bonless, skinless chicken breasts
• 1/2 cup flour
• 1 teaspoon ginger
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 tablespoons butter
• 2 green onions, minced
• 3 tablespoons flour (may use any left-over flour in plastic bag used to coat chicken)
• 3/4 cup chicken broth
• 1/2 cup Madeira (or other wine as described in recipe description)
• 3/4 cup light cream (such as 1/2 & 1/2)
• 4 tablespoons minced crystallized ginger (optional)

Directions

Place chicken breasts between two sheets of waxed paper and gently pound down to a 1/4--inch thickness. Combine flour, ginger, salt and pepper in a plastic bag. Add breasts and coat well, gently shaking off any excess.

Heat butter in a skillet and saute one side of chicken breasts until golden over medium-high heat (about 2-3 minutes). Turn chicken pieces over and add onions in between chicken pieces directly on skillet. Once fully cooked, transfer chicken to a plate and cover with aluminum foil to keep warm.

Add the 3 tablespoons flour to skillet and stir constantly over low heat for about 3 minutes. Blend in chicken broth, Madeira (or other wine) and cream, and stir until thickened enough to coat a spoon. Mix in 2 tablespoons of the crystallized ginger (if desired). Pour sauce over chicken breasts and garnish with remaining crystallized ginger (if desired).