© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: La Transition's John Gilsenan
4 boneless chicken breasts
1 cup dry white wine
3 juice of medium lemons
2 tablespoon unsalted butter
½ cup sliced marinated ginger
¼ 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 center, leaving a small hinge for the two halves.
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. Add lemon juice and ginger to the chicken.
Reduce heat to medium-low and complete cooking, about six minutes Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley.