Chicken With Ginger and Bananas

2 8-ounce, chicken breasts, boned and split, with skin on (I used boneless, skinless)
2 tablespoons olive oil
1 tablespoon minced shallots
1 tablespoon minced garlic
1 teaspoon finely minced fresh ginger
1/4 cup white wine
2 tablespoons red-wine vinegar
1/4 teaspoon sage
1/4 cup heavy cream
2 bananas, sliced

1. Brush chicken breasts with 1 tablespoon olive oil and grill until just done.*

2. Meanwhile, heat the remaining olive oil in a saucepan and add the shallots, garlic and ginger. Cook, stirring, until wilted. And wine and vinegar and reduce by half. And sage and cream and cook until thickened. At the last minute, add the banana slice and serve over the chicken.

* I used a George Foreman Lean Mean Grilling Machine; cooking breasts for approximately 6 minutes.

I served the chicken with Basmati Rice, Snow Peas, and a Wild Green Salad which had halved Kalamata Olives and Cannelloni Beans in it with a Lime, Olive Oil and Jalapeno Pepper dressing