4 skinless, boneless chicken breast halves
Salt to taste, if desired
Freshly ground pepper to taste
5 carrots, sliced
2 tbsp. butter
1 tbsp. finely chopped green onions
1 tsp. ginger
1/4 c. dry white wine
1/2 c. chicken broth
3/4 c. heavy cream

Sprinkle the chicken pieces on both sides with salt and pepper. Peel and slice carrots and put into a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let cook 1 minute; drain.

Heat the butter in a skillet large enough to hold the chicken breasts in one layer. Add the chicken breasts and cook briefly, about 1 minute, until lightly browned on one side; do not brown well. Turn the breasts and cook until 2 minutes without browning. Sprinkle chicken breasts with green onions and scatter the carrots over all. Sprinkle with ginger and add white wine and chicken broth.

Cover closely and bring to a boil. Cook 10 minutes and remove cover. Transfer chicken pieces to a warm platter. Cover with foil to keep warm. Cook down the pan juices until reduced to about 3 tablespoons. Add the cream. Bring to a boil and cook over high heat about 2 minutes. Serve the chicken with the sauce spooned over.