Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Boneless Chicken Breasts 1/2 c Sliced Marinated Ginger
2 tb Unsalted Butter 3 ea Juice of Medium Lemons
1 c Dry White Wine 1/4 c Parsley, finely chopped

1. Remove skin and fat from chicken breasts. With a wooden mallet, flatten
(and tenderize) chicken breasts.
2. With a sharp knife, slit the breasts through the centre, leaving a
small hinge for the two halves.
3. In a heavy skillet, melt butter. Add wine and heat together until
bubbly. Add prepared chicken breasts and cook on medium-high heat for
about two minutes or until the chicken appears half cooked.
4. Add lemon juice and ginger to the chicken.
5. Reduce heat to medium-low and complete cooking, about six minutes
6. Remove breasts with a slotted spoon and serve immediately on a warmed
platter. Garnish with lemon wedges and chopped parsley.
From The Gazette, 90/12/05. Recipe from La Transition's John Gilsenan.

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