This is a tasty, healthy light mid-week dinner that goes well with Chardonnay.  I served this with a Fleur du Cap Chardonnay.  The winemaker describes it as “displaying beautiful toasty aromas on the nose with hints of melon and citrus fruit. It is dry with a well-balanced weight that demands attention. Lovely nut, butterscotch and vanilla oak, support a zesty palate packed with apple and citrus flavours. The wine has a fascinating long finish.” I went to a tasting with Jean Smullen recently; she is a big fan of Chardonnay and pinpointed the Fleur du Cap as outstanding in its field and excellent value for money. Serves 4, takes half an hour. Ingredients 1 tbsp of vegetable oil 4 skinless chicken breasts 3 garlic cloves, crushed 5 cm of fresh ginger,…