Petto di pollo al limone

Yield: 4 servings

Measure Ingredient
4 eaches Boneless Chicken Breasts
1 cup Dry White Wine
3 eaches Juice of Medium Lemons
2 tablespoons Unsalted Butter
½ cup Sliced Marinated Ginger
¼ cup 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.

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