Chicken with carbonara sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | MARGARINE |
| 2 | teaspoons | OLIVE OR VEGETABLE OIL |
| 4 | eaches | THIN CHICKEN CUTLETS 1/4 LB. |
| 1 | teaspoon | ONION POWDER |
| ½ | cup | EVAPORATED SKIMMED MILK |
| 4 | tablespoons | HALF & HALF |
| 6 | eaches | LARGE PITTED BLACK OLIVES |
| 2 | tablespoons | GRATED PARMESAN CHEESE |
| 2 | eaches | SLICE CRISP FRIED BACON |
| 2 | eaches | DASH WHITE PEPPER |
Directions
IN A 10" NONSTICK SKILLET, COMBINE MARGARINE AND OIL AND HEAT UNTIL MELTED.
ADD CHICKEN AND COOK OVER MEDIUM HEAT, TURNING ONCE, UNTIL COOKED THROUGH AND LIGHTLY BROWNED, 2 TO 3 MINUTES PER SIDE. TRANSFER TO A PLATE AND SET ASIDE. IN THE SAME SKILLET, COOK MILK, ONION POWDER, HALF & HALF AND JUICES FROM CHICKEN UNTIL SMALL BUBBLES APPEAR. STIR IN REMAINING INGREDIENTS AND COOK UNTIL CHEESE MELTS AND MIXTURE THICKENS, 1 TO 2 MINUTES. RETURN CHICKEN TO THE SKILLET AND COOK UNTIL CHICKEN IS HEATED THROUGH, 1 TO 2 MINUTES LONGER.
EACH SERVING PROVIDES: 3 PROTEIN EXCHANGES, ½ VEGETABLE EXCHANGES,