Instructions: Mix the flour and ginger together and dip the fillets in the mixture.

Melt the butter and oil in a small frying pan, cover and cook the chicken over a low heat turning over until each side is cooked.

Remove the warmed plates. Put the remaining flour and ginger mix in the frying pan and mix around with the pan juices. Add the grated fresh ginger, salt and pepper and pour in the cream. Cook, stirring until the sauce has thickened. Spoon over the breasts and serve with a salad or green vegetables and some potatoes.

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