Title: Petto Di Pollo Al Limone E Zen Zaro
Categories: Poultry Meat Main
Yield: 4 Servings
| 4 | | Boneless Chicken Breasts |
| 2 | tb | Unsalted Butter |
| 1 | c | Dry White Wine |
| 1/2 | c | Sliced Marinated Ginger |
| 3 | | Juice of Medium Lemons |
| 1/4 | c | Parsley, finely chopped |
1. Remove skin and fat from chicken breasts. With a wooden mallet, flatten
(and tenderize) chicken breasts. 2. With a sharp knife, slit the breasts
through the centre, leaving a small hinge for the two halves. 3. In a heavy
skillet, melt butter. Add wine and heat together until bubbly. Add prepared
chicken breasts and cook on medium-high heat for about two minutes or until
the chicken appears half cooked. 4. Add lemon juice and ginger to the
chicken. 5. Reduce heat to medium-low and complete cooking, about six
minutes 6. Remove breasts with a slotted spoon and serve immediately on a
warmed platter. Garnish with lemon wedges and chopped parsley. From The
Gazette, 90/12/05. Recipe from La Transition's John Gilsenan.