Yield: 4 sweet ones
Measure | Ingredient |
---|---|
1 pounds | Chicken Breasts; boneless skinned halved |
\N \N | Salt to taste |
½ teaspoon | Pepper; |
2 teaspoons | Betty's butter |
¼ cup | Dry white wine =OR=- |
¼ cup | Chicken broth |
1 clove | Garlic; minced |
2 tablespoons | Fresh lemon juice; |
4 \N | Lemon slices; |
2 tablespoons | Fresh parsley; chopped |
Place chicken between two sheets of waxed paper and pround to ¼" 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.