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Petto di pollo al limone e zen zaro

Yield: 4 servings

Ingredients:

• 4 ea Boneless Chicken Breasts 1/2 c Sliced Marinated Ginger
• 2 tb Unsalted Butter 3 ea Juice of Medium Lemons
• 1 c Dry White Wine 1/4 c Parsley

Instructions:

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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