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Recipe by: chel
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See below ingredients and instructions 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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