Petto Di Polloal Limone e Zen Zaro

Connie   posted 05-06-98 

  Categories: Poultry, Meats, Main dish 
  Yield: 4 servings 

  4 ea Boneless Chicken Breasts 
  1 c Dry White Wine 
  3 ea Juice of Medium Lemons 
  2 T Unsalted Butter 
  1/2 c Sliced Marinated Ginger 
  1/4 c Parsley, finely chopped 

Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts. 

With a sharp knife, slit  the breasts through the centre, leaving a 
small hinge for the two  halves. 

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. 

Add lemon juice and ginger to the chicken. 

Reduce  heat to medium-low and complete cooking, about six minutes 

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. 

Return to Mimi's Archive Page