MOCK ABALONE

MOCK ABALONE image

Yield Makes 6 Servings

Number Of Ingredients 8

6 boneless, skinless chicken breasts (pounded paper thin)
2 bottles of clam juice
1/4 cup chopped parsley
freshly ground pepper to taste
kosher salt to taste
1/4 cup butter to saute breasts
lemon wedges
paprika

Steps:

Pound chicken breasts between 2 pieces of plastic wrap until very thin. Place pounded chicken breasts into a non-reactive dish. Pour the clam juice over the breasts, marinade and refrigerate for 8 - 10 hours. Remove chicken from the clam juice. Saute chicken breasts in butter quickly...just until tender and slightly browned. Remove from heat and sprinkle with chopped parsley, paprika, and salt and pepper to taste. Serve immediately. Garnish with lemon wedges and a sprig of parsley. Serve with a nice Chardonnay.