Categories: Poultry, Meats 
      Yield: 4 servings 
  
      4 ea Boneless Chicken Breasts          1/2 c  Sliced Marinated Ginger 
      2 tb Unsalted Butter                     3 ea Juice of Medium Lemons 
      1 c  Dry White Wine                    1/4 c  Parsley, finely chopped 
  
  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.