Fresh Lemon Chicken

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. 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. Serve with rice or grain pilaf and a simple vegetable or salad. 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.