Ingredients Jump to Instructions ↓

  1. 4 Boneless chicken breasts

  2. 1/2 cup 118ml Sliced marinated ginger

  3. 2 tablespoons 30ml Unsalted butter

  4. 3 Juice of medium lemons

  5. 1 cup 237ml Dry white wine

  6. 1/4 cup 36g / 1 1/3oz Parsley - finely chopped

Instructions Jump to Ingredients ↑

  1. Recipe 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 center, 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.


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