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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: 7Hawks
Servings: 4
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 finely chopped parsley
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.