Spring Chicken with Lemon and Ginger
|Chicken breasts||14 Ounce (4 Breasts, 3 1/2 Ounce Each)|
|Unsalted defatted chicken broth||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Garlic powder||1 Pinch|
|Freshly grated ginger||1 Teaspoon|
|White pepper||To Taste|
Remove all visible fat from the chicken.
Brown in a 500° oven for 15 minutes.
Drain off all fat.
Combine chicken broth, lemon juice, garlic, and white pepper in a heavy skillet.
Add enough fresh ginger to suit your taste.
Simmer the broth uncovered until it is reduced by one-half.
Reduce the oven temperature to 350° and bake the chicken uncovered about 30 minutes.
Baste the chicken frequently while baking with the lemon-ginger sauce.