Connie posted 05-06-98
Categories: Poultry, Meats, Main dish
Yield: 4 servings
4 Boneless Chicken Breasts
1 cup Dry White Wine
Juice of 3 Medium Lemons
2 Tbl. Unsalted Butter
1/2 cup Sliced Marinated Ginger
1/4 cup Parsley, finely chopped
Remove skin and fat from chicken breasts. With a wooden mallet,flatten (and tenderize) chicken breasts. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves.
In a heavy skillet, melt butter. Add wine and heat until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked.
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.