PETTO DI POLLO AL LIMONE E ZEN ZARO
4 boneless chicken breasts
2 tbsp unsalted butter
1 cup dry white wine
1/2 cup sliced marinated ginger
3 juice of medium lemons
1/4 cup finely chopped parsley
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 centet, 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. 5. Reduce heat to medium-low and complete cooking, about 6 minutes
Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley.
Servings: 4
From: La Transition's John Gilsenan
Source: The Gazette, 90/12/05
4 boneless chicken breasts
2 tbsp unsalted butter
1 cup dry white wine
1/2 cup sliced marinated ginger
3 juice of medium lemons
1/4 cup finely chopped parsley
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 centet, 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. 5. Reduce heat to medium-low and complete cooking, about 6 minutes
Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley.
Servings: 4
From: La Transition's John Gilsenan
Source: The Gazette, 90/12/05
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