Instructions: Heat the oil in a large skillet over high heat. Add the chicken breasts and cook for 2 minutes on each side. Add the onion, wine, stock, and ginger and cook until the liquid has reduced by half, about 4 minutes.

Remove the skillet from the heat and whisk in the butter. Stir in the soy sauce.

Transfer to a serving platter, sprinkle with the mint, and put dinner on the table.

This recipe serves 4.

Comments: When boldly flavored dishes are cooked quickly, as is the case here, all the different flavors remain vital. Serve with some vegetables quickly stir-fried or sauteed just until crisp-tender and simple steamed rice.

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