• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D

Ingredients Jump to Instructions ↓

  1. 4 Boneless Chicken Breasts

  2. 2 tb Unsalted Butter

  3. 1 c Dry White Wine

  4. 1/2 c Sliced Marinated Ginger

  5. 3 Juice of Medium Lemons

  6. 1/4 c Parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. Remove skin and fat from chicken breasts.

  2. With a wooden mallet, flatten (and tenderize) chicken breasts.

  3. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves.

  4. In a heavy skillet, melt butter.

  5. Add wine and heat together until bubbly.

  6. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked.

  7. Add lemon juice and ginger to the chicken.

  8. Reduce heat to medium-low and complete cooking, about six minutes 6.

  9. Remove breasts with a slotted spoon and serve immediately on a warmed platter.

  10. Garnish with lemon wedges and chopped parsley.

  11. From The Gazette, 90/12/0 5.

  12. Recipe from La Transition's John Gilsenan.


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