- Mix together the cilantro, candied ginger, and half of the fresh ginger.
- Insert one-quarter of this cilantro-ginger mix between the skin and flesh
of each chicken breast.
- Heat 2 tablespoons of the butter with the garlic cloves in a large sauté
pan with a tight-fitting lid set over medium-high heat.
- Meanwhile, season flesh-side of chicken breasts with salt and white pepper.
- When the butter is starting to brown, add the chicken breasts, skin-side
down, and cook until skin is golden-brown, 6-8 minutes.
- Turn the chicken breasts, then pour off and discard the melted butter from
the pan, leaving both chicken and garlic in the pan.
- Return pan to heat and add 3 tablespoons of the lemon juice and all of the
chicken broth and bring to a boil.
- Cover pan, reduce heat to medium-low, and simmer until chicken is cooked
through, about 10 minutes.
- Be careful not to overcook the chicken or it will become dry.
- Remove chicken from pan, set aside, and tent with foil to keep warm.
- Add remaining fresh ginger to broth in pan. Increase heat to high and boil
until reduced by about half, about 7 minutes.
- Pour reduced sauce with garlic cloves into a blender, add remaining 2 tablespoons
butter and 1 tablespoon of lemon juice, and blend until frothy.
- Season to taste with salt and white pepper.
- To serve, slice chicken breasts and divide among four plates. Drizzle with