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Print this Recipe    Petto Di Pollo

Petto Di Pollo Al Limone E Zen Zaro
Yield: 4 servings

4 boneless chicken breasts
1/2 cup sliced marinated ginger
2 tbsp unsalted butter
juice of 3 medium lemons
1 cup dry white wine
1/4 cup 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.

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