Petto Di Pollo Al Limone E Zen Zaro

Recipe Ingredients

4		Boneless chicken breasts
1/2 cup	118ml	Sliced marinated ginger
2 tablespoons	30ml	Unsalted butter
3		Juice of medium lemons
1 cup	237ml	Dry white wine
1/4 cup	36g / 1.3oz	Parsley - finely chopped

Recipe Instructions

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 center, 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.

Source:
Chef Giovanni Leoni of Buca Giovanni, San Francisco

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