Gingered Chicken

• 1 tablespoon olive oil
• 4 boneless, skinless chicken breast halves, pounded lightly (about 1-1/4 lbs.)
• 1-1/2 cups water
• 1 package Knorr(R) Vegetable recipe mix
• 1 tablespoon dry white wine (optional)
• 1/2 teaspoon ground ginger
• 1/2 cup coconut milk, light cream or half and half

1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
2. Stir water, Knorr(R) Vegetable recipe mix, wine and ginger into same skillet. Bring to a boil over high heat. Reduce heat to low and stir in coconut milk. Return chicken to skillet and simmer 2 minutes. Garnish, if desired, with toasted almonds and chopped green onions.
3. On baking sheet, arrange chicken. Bake uncovered 20 minutes or until chicken is thoroughly cooked.

olive oil, chicken, water, vegetable recipe mix, white wine, ground ginger, coconut milk

Taken from www.myrecipes.com/recipe/gingered-chicken (may not work)