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.