|Onion||1 Large, finely diced|
|Olive oil||1 Teaspoon|
|Defatted chicken stock||2 Cup (32 tbs)|
|Minced fresh ginger||1 Tablespoon|
|Boneless, skinless chicken breast halves||16 Ounce (4 Pieces, 4 Ounce Each)|
|Minced fresh parsley||2 Tablespoon|
|Snipped chives||2 Tablespoon|
In a large no-stick frying pan over medium heat, saute the onions in the oil for 5 minutes.
Add the stock and ginger.
Bring to a boil.
In a cup, dissolve the cornstarch in the water.
Add to the pan and stir until the mixture starts to thicken.
Add the chicken to the pan.
Cover and simmer for 10 minutes, or until cooked through.
Sprinkle with the parsley and chives.