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PETTO DI POLLO AL LIMONE E ZEN ZARO

Category:    Chicken
Yield: 4 servings
 
      4    Boneless Chicken Breasts          1/2 c  Sliced Marinated Ginger
      2 tb Unsalted Butter                     3    Juice of Medium Lemons
      1 c  Dry White Wine                    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.
 

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