Lemon Chicken Pailards Recipe
Yield: 4 sweet onesRecipe by luhu.jp
Ingredients:
1 lbs: Chicken Breasts, boneless
-=OR=-,
-skinned halved,
1/4 cup: Chicken broth,
Salt to taste,
1 centiliter: Garlic, minced
1/2 tsp: Pepper,
2 tbsp: Fresh lemon juice,
2 tsp: Bettys butter,
4: Lemon slices,
1/4 cup: Dry white wine,
2 tbsp: Fresh parsley, chopped
Directions:
Place chicken between two sheets of waxed paper and pround to 1/4"
thickness. Season each side or chicken with saltand pepper. In a large
non-stick skillet, heat half of Bettys Butter. Cook chicken over
medium-high 3 minutes on each side or until cooked through. Remove to a
serving plate and keep warm. Add wine to skillet and cook 2 minutes over
high heat. Reduce heat, stir in remaining butter, garlic and lemon juice.
Spoon juice over chicken; top each chicken piece with lemon slice and
parsley. Can be served with Peas and Mushrooms and Sweet Potato Crisps.
Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE; CAL: 189; CHO: 76mg;
CAR: 20g; PRO: 135; SOD: 135mg; FAT: 7g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
thickness. Season each side or chicken with saltand pepper. In a large
non-stick skillet, heat half of Bettys Butter. Cook chicken over
medium-high 3 minutes on each side or until cooked through. Remove to a
serving plate and keep warm. Add wine to skillet and cook 2 minutes over
high heat. Reduce heat, stir in remaining butter, garlic and lemon juice.
Spoon juice over chicken; top each chicken piece with lemon slice and
parsley. Can be served with Peas and Mushrooms and Sweet Potato Crisps.
Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE; CAL: 189; CHO: 76mg;
CAR: 20g; PRO: 135; SOD: 135mg; FAT: 7g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp