Recipe - Petto Di Pollo Al Limone E Zen Zaro

4 Boneless Chicken Breasts
2 tablespoon Unsalted Butter
1 cup Dry White Wine
One half cup Sliced Marinated Ginger
3 Juice of Medium Lemons
One fourth cup 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 centre, 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 mediumhigh 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 mediumlow 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini