Petto Di Pollo Al Limone E Zen Zaro
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INGREDIENTS
- 1/4 c Parsley, finely chopped
- 4 Boneless chicken breasts
- 2 tb Unsalted butter
- 3 Juice of Medium Lemons
- 1/2 c Sliced Marinated Ginger
- 1 c Dry white wine
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 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 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 Transitions John Gilsenan.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (293g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 577 | ||
| Calories from Fat: 337 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37.5g | 50 % | |
| Saturated Fat 22.7g | 113 % | |
| Monounsaturated Fat 9.7g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 228.5mg | 70 % | |
| Sodium 158.8mg | 5 % | |
| Potassium 622.5mg | 16 % | |
| Total Carbohydrate 0.4g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.4g | ||
| Protein 54.9g | 78 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 577
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