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Petto Di Pollo Al Limone E Zen Zaro



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Petto Di Pollo Al Limone E Zen Zaro

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.


Ingredients:

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

Serves:

4 Servings

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