Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Boneless Chicken Breasts
2 T Unsalted Butter
1 c Dry White Wine
1/2 c Sliced Marinated Ginger
3 Juice of Medium Lemons
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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