| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 5 |
tb |
Butter |
| 3 |
|
Whole chicken breasts; filleted |
|
|
Salt to taste |
| 1/2 |
ts |
Freshly ground black pepper |
|
|
One lemon ; Juice of |
| 3 |
tb |
Chopped fresh parsley |
| 1 |
|
Lemon; thinly sliced |
INSTRUCTIONS
Cost: $ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 4
Notes: This is the main dish for the second course, or i secondi. Serve
this dish, called "petto do pollo alla senese," with the following Sauteed
Peas & Prosciutto dish.
1. Heat the oil and 3 tbsp of the butter in a skillet over medium-high
heat. When the butter foam begins to subside, saute the chicken fillets on
both sides.
2. Remove the fillets to a warm platter and add salt and pepper.
3. Add the lemon juice to the skillet and turn on the heat to medium.
Loosen all the cooking residue from the bottom of the pan, adding 1 or 2
tbsp of water if needed.
4. Add the parsley and the remaining 2 tbsp butter to the cooking juices.
Stir several times. Lower the heat to very low and add the cooked chicken
fillets, turning them over quickly in the sauce once or twice.
5. Transfer the fillets to a warm serving platter and pour the cooking
juices from the skillet over them. Serve garnished with lemon juices.
Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page
Newsletter <newsletter@gourmetconnection.com> on Sep 07, 1997
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