Chicken limone

Yield: 4 servings

Measure Ingredient
2 pounds Boneless chicken breasts (or veal cutlets)
1 dash Salt
\N \N White pepper to taste
½ cup All-purpose flour
6 tablespoons Olive oil
1 \N Lemon's juice, freshly squeezed
1 tablespoon Italian parsley, chopped
½ cup Dry white wine
\N \N Sliced lemon for garnish

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!

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