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Ingredients:
4 boneless chicken breasts
2 tbsp unsalted butter
1 cup dry white wine
1/2 cup sliced marinated ginger
3 juice of medium lemons
1/4 cup parsley, finely chopped
Instructions:
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.
Servings: 4
Truths are first clouds; then rain, then harvest and food Henry Ward Beecher
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