Submitted by: Dave “Tiny” Chase, Dayton, OH
Ingredients:
2 large boneless chicken breasts
1 cup flour
½ cup olive oil
Salt and freshly ground black pepper to taste
1 cup Ginger Wine
½ cup cream
Directions: Heat olive oil in frying pan. Gently pound the chicken breasts until ½ inch thick. Dredge chicken breasts in flour, lightly coating both sides. Add floured chicken breasts to oil and gently brown over medium heat, turning to brown both sides. Remove chicken and cover to keep warm and moist. Deglaze pan with ginger wine, bringing sauce to a boil. Continue cooking until sauce is reduced by half. Add cream, salt and pepper. Mix well and warm over low heat until sauce thickens. Do not let the sauce boil after adding cream! Plate the chicken breasts and cover with sauce.
