Petto Di Pollo Al Limone E Zen Zaro
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
white wine
dry |
*
|
| ½ | cup |
ginger
marinated, sliced |
|
| 3 | each |
lemons
juiced |
|
| ¼ | cup |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 237 | ml |
white wine
dry |
*
|
| 118 | ml |
ginger
marinated, sliced |
|
| 3 | each |
lemons
juiced |
|
| 59 | ml |
parsley leaves
finely chopped |
|
Directions
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.
