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Recipe by Chef Kaspar Donier, Kaspar's, Seattle, WA

Sautéed Chicken Breast with Melon Sauce

4 whole boneless, skinless chicken breasts
1/4 honeydew melon
1/4 cantaloupe
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup sake or Riesling wine
1/4 cup chicken broth
1 teaspoon freshly grated ginger
2 teaspoons cornstarch
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon butter
1 tablespoon chopped parsley

1. Cut each chicken breast in half and slightly flatten with palm of hand.
2. Peel melons and slice into thin strips (or cut into melon balls).
3. Place vegetable oil in large frypan over medium heat. Sprinkle chicken with salt and pepper and add to pan; sauté about 5 minutes on each side until golden brown.
4. Add sake (or wine), chicken broth and ginger; simmer for several minutes.
5. Dissolve cornstarch in rice wine vinegar.
6. Remove chicken to serving platter.
7. To frypan, add vinegar mixture, honey and melons, stirring gently. Add butter and parsley; drizzle sauce over chicken.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.