From: email@example.com (Shaun M. Welch) Date: Thu, 14 Oct 1993 18:11:00 GMT This is a fast dish that is often requested by family and friends. It reheats well in the microwave and the aroma drives people at work crazy. juice of 1 lemon 1/2 tsp lemon zest 2 quarter sized slices of ginger finely minced 1 clove garlic finely minced 1/4 cup chopped parsley 1/2 cup chicken stock 1/2 cup white wine or dry sherry (use chicken stock if preferred) 4 boneless and skinless chicken breast or thigh (serves 2 to 4) chopped scallion (green onion) or slices mushrooms are optional salt and pepper to taste pound chicken flat heat a fry pan and add 1 tbl each olive oil and butter (or more to coat pan depending upon size being used - you're sauteing, not frying) lightly flour chicken and saute quickly till light golden on both sides (approx 3-4 mins each side for med to med high heat); add ginger, lemon zest, garlic, salt and pepper to the pan when you flip to side 2 remove to warming plate in oven while finishing up turn up the heat on the pan and deglaze with wine, chicken stock, and lemon juice; add scallion and/or mushrooms if used when reduced to half add the parsley and return the chicken and any accumulated juices to the pan for reheating; turning to heat through then serve immediately. I usually serve this with some type of rice or grain pilaf and a simple vegetable or salad. Total time for chicken prep start to finish is about 15 minutes. Kids love to pound the chicken, just place it between two sheets of plastic wrap to keep if from being sprayed all over the place. This also works well with veal (use marsala or madeira or sherry) and pork (any of the previous wines or try using a port for a rich earthy flavor). Another option is to use lime or orange with a light touch of tarragon or basil.
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