Lemon Chicken Pailardsdiabetic, main dish, poultry 1 lb chicken breasts; boneless skinned halved 1 salt to taste 1/2 teaspoon pepper 2 teaspoon betty's butter 1/4 cup dry white wine =or=- 1/4 cup chicken broth 1 centiliter garlic; minced 2 tablespoon fresh lemon juice 4 lemon slices 2 tablespoon fresh parsley; chopped Place chicken between two sheets of waxed paper and pround to 1/4" thickness. Season each side or chicken with saltand pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook chicken over medium-high 3 minutes on each side or until cooked through. Remove to a serving plate and keep warm. Add wine to skillet and cook 2 minutes over high heat. Reduce heat, stir in remaining butter, garlic and lemon juice. Spoon juice over chicken; top each chicken piece with lemon slice and parsley. Can be served with Peas and Mushrooms and Sweet Potato Crisps. Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE; CAL: 189; CHO: 76mg; CAR: 20g; PRO: 135; SOD: 135mg; FAT: 7g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. |
