(8 servings)

PREPARATION
Section the chickens in two through the breast area and without reaching the back.

Place them open in a pan, with the outside resting on the bottom of the pan and salt.

On the side, mix all the elements of the sauce: the white wine, lemon juice, minced shallots, paprika, parsley and melted butter.

Pour on the chickens and place in a medium oven (previously heated for 10 minutes) for 45 minutes. After this, turn the chickens and spray with their juice.

Cook for 15 minutes or until cooked and golden.

When they are ready and before serving, carve each chicken in four parts and serve with the sauce on top.

You can use potatoes or white rice as garnish.

INGREDIENTS

2 whole chickens (3 lbs each)
2 cups of dry white wine
2 tbsp. of lemon
6 medium shallots   2 oz of butter
1 1/2 tbsp of paprika
2 tbsp. of minced parsley
Salt