Chicken Marengo With Cortese Di Gavi

Preparation:

Preparation: Take the chicken and exclude the skin and legs, cut it into large pieces at the joints. Put it to brown with the butter, the oil, a pinch of salt, pepper and a pinch of nutmeg. When the pieces are well browned on both sides, drain off the grease and add the flour and the glass of Cortese di Gavi. Add the broth and cook the chicken covered and over low heat. Before removing it from the heat, sprinkle a pinch of chopped parsley and when the chicken is in the serving tray, pour the lemon juice over it.