Ginger Chicken With Fresh Pineapple Sage Recipe

Name: Ginger Chicken With Fresh Pineapple Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, pounded to 1/3-inch uniform thickness; salt, to taste; cracked black pepper, to taste; 1/4 cup flour; grapeseed oil, for frying; butter, for frying; handful of fresh pineapple sage leaf, washed and chopped; 2 tablespoons ginger puree (read *Note); 1/2 cup white wine; 1 cup chicken broth; 1 lb pasta (we like gemelli or fettuccini); cracked black pepper, to taste; Garnish; whole pineapple sage leaf

Servings: persons

4 boneless skinless chicken breasts, pounded to 1/3-inch uniform thickness
salt, to taste
cracked black pepper, to taste
1/4 cup flour
grapeseed oil, for frying
butter, for frying
handful of fresh pineapple sage leaf, washed and chopped
2 tablespoons ginger puree (read *Note)
1/2 cup white wine
1 cup chicken broth
1 lb pasta (we like gemelli or fettuccini)
cracked black pepper, to taste
Garnish
whole pineapple sage leaf

1
Preparing the chicken: If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It's great if you can do this the night before, but it's not necessary.
2
Mix about a half teaspoon of salt in with the flour along with a little pepper. Dredge both sides of the chicken lightly in the flour. (I used a small fine mesh sieve to evenly and lightly coat the chicken.).
3
Heat a large heavy skillet (with a lid) over medium high heat, with a little grape seed oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don't want the insides to cook much at all.
4
Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered.
5
Transfer chicken to warming plate, tented with foil to keep it warm.
6
*Note: to make your own ginger puree, finely grate 1 tablespoon fresh ginger and stir in about 1 tablespoon softened honey (or cane sugar). Please, NO dried ginger.
7
Whisk the ginger puree into the wine.
8
Heat the skillet with the pan juices and fat, scrapping up any fond (brown bits) from the bottom of the pan, and saute the sage leaves just until wilted.
9
Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced.
10
Add the broth and cook until reduced by half.
11
Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. I saved a little bit of the ginger sauce to pour over the chicken. OR: Place the pasta on the platter, then the chicken and pour all the sauce evenly on top of the mixture.
12
Serve the chicken on top of the pasta. Garnish with a few whole pineapple sage leaves.
13
Serving suggestion: steamed vegetables and/or a tossed salad using seasonal produce. Basmati rice or jasmine rice is another option instead of pasta.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, pounded to 1/3-inch uniform thickness, salt, to taste, cracked black pepper, to taste, 1/4 cup flour, and more.

Yes, Ginger Chicken With Fresh Pineapple Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Chicken With Fresh Pineapple Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions