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See below ingredients and instructions 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.
English celebrity chef also known as The Naked Chef. BBC food television shows.

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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