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Sunday, March 3, 2013

Broiled Ginger-Soy Chicken Cutlets

Why don't we just get the puppy pictures over and done with:

Clyde is 5 months old now and actually willing to strike a pose now and then. 

What a difference a week makes; he no longer feels the need to investigate the camera in my hand whenever I sit on the floor with him.  Our photo sessions never last very long, anyway; I can't spend any amount of time focused on him without the urge to cuddle taking over!

I'm still unable to use my oven.  My handy-dandy repairman came to take a look at it, and confirmed that it is the baking ignition that is not working.  So I'm waiting for the part to arrive. I can still use the stove-top burners, and even the broiler, which got me to thinking:  why don't I ever use my broiler?

I couldn't remember the last time I broiled something, so I searched my blog (HA! I just KNEW this blog would serve a purpose someday!  Even if it's only to refresh my feeble memory that it's been six months since the last time I broiled something), and the broiler was last used to make Broiled Zucchini With Melted Cheese .

So I challenged myself to come up with something that can be broiled.  Erin and Mr. Terrific both agreed that this broiled chicken is a keeper!

Today's Playlist
  • "Runaround Sue"....Dion
  • "One Fine Day".......The Chiffons
  • "That's Amore".....Dean Martin
  • "Calypso Italiano"....Lou Monte
  • "The Way You Look Tonight".....Frank Sinatra
  • "Jump In The Line"....Harry Belafonte
  • "I Get Around"........The Beach Boys
  • "Brown-Eyed Girl".....Van Morrison
  • "Moondance".....Michael Buble
  • "Sway".......Ben E. King

Broiled Ginger-Soy Chicken Cutlets (serves 4-6)

  • 1/3 cup olive oil
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoons chopped fresh chives
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 4 large boneless chicken breasts (about 2 lbs)
Wine Sauce ingredients:
  • 2 cups white wine
  • 1 tablespoon lemon juice
  • 1/3 cup heavy cream
  • 1 tablespoon soy sauce 
  • 1/2 teaspoon corn starch
  • 1/4 cup butter
rice or noodles, prepared according to manufacturer's directions

Gather all of your ingredients, for the chicken and the sauce.  

The sauce is optional; I would suggest serving the chicken with rice or noodles, however, and the sauce is a nice little addition.  I say "little" because the sauce is pretty strong and a tiny drizzle packs a wallop of flavor.

Do your prep work:

Juice the lemon.

Chop the chives, grate the ginger.

Slice each of your chicken breasts into two cutlets.  Place the chicken on a cutting board, firmly hold it in place with your hand and take a very sharp knife and slice right through the center so that you now have two pieces.

I prefer to buy my own chicken and slice them myself, because I like the cutlets to be thick.  You could buy chicken breasts that have already been sliced into cutlets, but they will be much thinner and you will have to adjust your broiling time.

After you have finished your prep work, preheat your broiler to HIGH.  You want the chicken to be about 5 or 6 inches away from the heat, so make sure your rack is in the correct position.  In my oven, the top rack is too close, so I have to lower the rack down a notch.

Lightly spray your broiler pan with non-stick cooking spray.

Start your sauce.  Place the wine and lemon juice in a saucepan.  Bring to a boil over medium-high heat.  Let it boil for about 5 minutes, until it reduces by about half.

While the sauce boils, combine your chicken ingredients in a shallow dish.  Pour in the olive oil.

 Crush the garlic right into the olive oil.

 Add the chopped chives, the soy sauce......

 ...the lemon juice and ginger....

...and finally, the sesame oil.

 Whisk to combine.

 Coat your chicken cutlets on both sides.

 Place your chicken on your broiling pan.  I spooned the remnants of the chives, garlic, etc onto the chicken.

(You have probably noticed there are only 6 cutlets in this picture, which means I only used 3 chicken breasts.  I adjusted the ingredients because I didn't need the full recipe.)

Broil the chicken, 5 or 6 minutes on each side.  If you didn't slice the cutlets yourself and purchased pre-sliced, thinner cutlets, you should adjust your broiling time accordingly, maybe 3 or 4 minutes on each side.

The wine and lemon juice should have reduced by now, so while your chicken is broiling, whisk in the cream.  Cook for 3 to 4 minutes, whisking constantly.  It will thicken slightly.  Reduce the heat and let it simmer while the chicken cooks.

This is what my chicken looked like after 6 minutes.

I flipped it, and since I could tell it was already partly cooked on the other side, I decided that it only needed 5 more minutes.

Put your chicken back under the broiler, and finish your sauce.

 I stirred the 1/2 teaspoon of cornstarch into the soy sauce,

and then whisked it into the sauce.  Turn up the heat to medium, whisking constantly.

After a minute the sauce will thicken.

Add the butter and stir.  When the butter is melted, your sauce is done.  By now, your chicken should be done as well.

 Drizzle the sauce over your chicken.  Remember, this sauce is strong and pungent, a little goes a long way!



  1. Of course you have me drooling again, over your chicken & Clyde! Great photos Fran. Clyde sure is a handsome boy with a very high cuddle factor, LOL!

    I never use my broiler and then remembered why..I hate cleaning the broiler pan! I might have to break my rule, your chicken looks delish!

    Hope that next snow storm coming East will miss you! :) Pam

  2. Hi Clyde, you are so handsome!! That is just a great way to prepare chicken, I must give this one a try!
    Thank you,


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