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See below ingredients and instructions of the recipe
4 ea Boneless Chicken Breasts 1/2 c Sliced Marinated Ginger
2 T 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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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