Chicken With Carbonara Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: MARGARINE,
2 tsp: OLIVE OR VEGETABLE OIL,
4 each: THIN CHICKEN CUTLETS 1/4 LB.,
1 tsp: ONION POWDER,
1/2 cup: EVAPORATED SKIMMED MILK,
4 tbsp: HALF & HALF,
6 each: LARGE PITTED BLACK OLIVES,
2 tbsp: GRATED PARMESAN CHEESE,
2 each: SLICE CRISP FRIED BACON,
2 each: 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, 1/2 VEGETABLE EXCHANGES,
Source from luhu.jp
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, 1/2 VEGETABLE EXCHANGES,
Source from luhu.jp