Sautéed Chicken Breast with Melon Sauce

  • Yield: 8 servings


4-- whole boneless, skinless chicken breasts
1/4-- honeydew melon
1/4-- cantaloupe
2tablespoons vegetable oil
1teaspoon salt
1/2teaspoon pepper
3/4cup sake or Riesling wine
1/4cup chicken broth
1teaspoon freshly grated ginger
2teaspoons cornstarch
1/4cup rice wine vinegar
1tablespoon honey
1tablespoon butter
1tablespoon chopped parsley


  • Cut each chicken breast in half and slightly flatten with palm of hand. Peel melons and slice into thin strips (or cut into melon balls). Place vegetable oil in large frypan over medium heat. Sprinkle chicken with salt and pepper and add to pan; sauté about 5 minutes on each side until golden brown. Add sake (or wine), chicken broth and ginger; simmer for several minutes. Dissolve cornstarch in rice wine vinegar. Remove chicken to serving platter. To frypan, add vinegar mixture, honey and melons, stirring gently. Add butter and parsley; dribble sauce over chicken.