Petto Di Pollo Al Limone Recipe - Cooking Index
Petto Di Pollo Al Limone Recipe - Cooking Index
| 4 | Boneless chicken breasts | |
| 1 cup | 237ml | Dry white wine |
| 3 | Juice of medium lemons | |
| 2 tablespoons | 30ml | Unsalted butter |
| 1/2 cup | 118ml | Sliced marinated ginger |
| 1/4 cup | 36g / 1.3oz | Parsley - 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 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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