| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Chicken Breasts |
| 2 |
tb |
Unsalted Butter |
| 1 |
c |
Dry White Wine |
| 1/2 |
c |
Sliced Marinated Ginger |
| 3 |
|
Juice of Medium Lemons |
| 1/4 |
c |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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