Daily Recipe

Ginger Glazed Chicken Breasts

1 lb boneless chicken breasts
3 T butter or margarine, divided
2 T brown sugar
1/8 tsp ground ginger
1 pkg (14 oz.) frozen baby carrots, partially thawed
½ c chicken broth
salt and pepper to taste

Season chicken with salt and pepper. In large nonstick skillet, melt 1 T butter over medium-high heat and cook chicken. Remove to serving platter; keep warm.

Over medium heat, melt 2 T butter, brown sugar and ginger, stirring frequently until sugar is dissolved. Add carrots and broth; bring to a boil. Reduce heat and simmer stirring frequently, 5 minutes, until sauce thickens slightly and carrots are heated through. To serve, spoon sauce and carrots over chicken.