6 large boneless skinless chicken breasts (cut into two pieces)

1 tsp. rosemary

1 tsp. thyme

1 tsp. Cajun seasoning

2 c. white wine

1 large onion chopped coarsley

2 tsp. pickled ginger

Oil for browning chicken

Rinse and dry chicken pieces.


Heat oil in skillets.

Brown chicken on both sides, being sure to season second side before flipping.  This will take approximately fifteen minutes if chicken pieces are big.  Add in onion, ginger and wine.

Simmer covered about 40-45 minutes or until internal temperature reaches 165-170.

Cut up or shred for future recipes or eat just the way it is.

We did our Doris’ chicken salad with some, chicken, mushroom, alfredo casserole, and still had some left to freeze for future use.