1. In a large strainer, rinse fiddlehead fern under cold water. Chop the ends, and set aside.
2. Place a saucepan on flame, add water, wine, 1 tablespoon of butter, salt, and pepper in it. Bring it to a boil.
3. Turn the flame down to medium, and drop fern in it. Let it steam for about 6 minutes or until fork tender. Drain well.
4. Add butter, salt, pepper, and lemon juice. Mix well.
5. Serve fiddlehead ferns with grilled chicken.