Lemon chicken pailards

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.

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