Breast of Chicken With Carrots and Ginger

• 4 skinless, boneless chicken breast halves, about 1 1/4 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 12 small carrots, about 1/2 pound
• 24 small pearl onions
• 2 tablespoons butter
• 1 tablespoon finely chopped shallots
• 1 tablespoon grated fresh ginger
• 1/4 cup dry white wine
• 1/2 cup fresh or canned chicken broth
• 3/4 cup heavy cream
• 2 tablespoons finely chopped fresh coriander (optional)

1. Sprinkle the chicken pieces on both sides with salt and pepper.
2. Trim and peel the carrots and put in a saucepan.
3. Add cold water to cover, and salt to taste.
4. Bring to a boil and let cook 1 minute.
5. Drain.
6. Peel the onions and set aside.
7. Heat the butter in a skillet large enough to hold the chicken pieces in one layer.
8. Add the chicken breasts and sprinkle with the onions.
9. Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well.
10. Turn the breasts and cook about 2 minutes without browning.
11. Sprinkle with shallots and scatter the carrots over all.
12. Sprinkle with ginger and add white wine and broth.
13. Cover closely and bring to a boil.
14. Cook 10 minutes and remove cover.
15. Transfer chicken pieces to a warm platter.
16. Cover with foil to keep warm.
17. Cook down the pan juices until reduced to about three tablespoons.
18. Add the cream.
19. Bring to a boil and cook over high heat about 2 minutes.
20. Serve the chicken with the sauce spooned over.
21. Sprinkle, if desired, with fresh coriander.

skinless, salt, freshly ground pepper, carrots, pearl onions, butter, shallots, ginger, white wine, chicken broth, heavy cream, fresh coriander

Taken from cooking.nytimes.com/recipes/1995 (may not work)