Ingredients

4 boneless chicken breasts
2 Tbsp. unsalted butter
1 C. dry white wine
1/2 C. sliced marinated ginger
juice of 3 medium lemons
1/4 C. parsley, finely chopped

Cooking Instructions

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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)