Chicken limone

4 servings

Ingredients

QuantityIngredient
2poundsBoneless chicken breasts (or veal cutlets)
1dashSalt
White pepper to taste
½cupAll-purpose flour
6tablespoonsOlive oil
1Lemon's juice, freshly squeezed
1tablespoonItalian parsley, chopped
½cupDry white wine
Sliced lemon for garnish

Directions

Servings: 4

Pound chicken until it is flat, then put salt, pepper, and flour into twist tie type plastic bag. Put meat in bag and shake to coat. Put olive oil into skillet and saute chicken till golden brown on both sides and cooked through. Measure wine, add lemon juice and parsley and pour over cooked chicken in pan. Bring wine to boil and let mix simmer briefly to thicken.

Arrange chicken on individual, heated plates. Pour pan juices over chicken and garnish with a slice of lemon.

Per serving: Cholesterol (mg): 135 Fat (grams): total 25; saturated 5 Exchanges: milk 0; fruit 0; bread/starch 1; vegetable 0; meat 6; fat 2 Calories: 513

The recipe is from "The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. I adjusted the cooking directions a bit to make the method easier. Hope you like it!