Chicken cutlets scaloppine style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Lemon Juice |
| ¼ | cup | Fat-skimmed chicken broth |
| (OR 1 chicken bouillon cube dissolved in | ||
| ¼ | cup | Water) |
| 1 | tablespoon | Diet margarine |
| 1 | pounds | Chicken cutlets, split in half |
| Garlic salt | ||
| Pepper | ||
| Fresh parsley | ||
| 1 | Fresh lemon, sliced | |
Directions
Combine the lemon juice with the broth and margarine in a large nonstick skillet and heat until the margarine melts. Place the chicken in the skillet in a single layer. Season with garlic salt and pepper, to taste. Cook, uncovered, over high heat, turning the chicken occasionally, until the liquid has evaporated and the chicken begins to brown on both sides. When browned, remove the chicken to a heated platter. Garnish with fresh parsley and lemon slices.
Makes 4 servings.
Per serving: 150 Calories.
[Slim Gourmet; Barbara Gibbons] [Asbury Park Press; November 5, 1986] Posted by Fred Peters.