| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken & p, Breads, Muffins & r | 3 | Servings | |
INGREDIENTS
| 1/2 | c | Bread crumbs |
| 1/2 | c | Fat-free mayonnaise — |
| Divided | ||
| 3 | Skinless boneless chicken | |
| Breast | ||
| 4 | tb | Olive oil |
| 1/2 | c | Onions — chopped |
| 3 | tb | Unbleached flour |
| 1 1/2 | c | Chicken broth |
| 1/4 | c | Parsley |
| 3 | tb | Lemon juice |
INSTRUCTIONS
Place the bread crumbs in a shallow dish; set aside. Brush the chicken pieces with 1/4 cup of the mayonnaise; dip in the bread crumbs to coat. In a large skillet, heat 2 tablespoons oil over medium heat; add the chicken and cook 15 minutes, turning occasionally, or until golden and done. Remove to a serving platter and keep warm. In a medium-sized saucepan, heat the remaining 2 tablespoons oil over medium heat; add the onion and saut. until transparent. Stir in the flour until well blended. Gradually stir in the broth. Add parsley and lemon juice. Cook, stirring, until the mixture boils. Add the remaining 1/4 cup mayonnaise; cook, stirring, until hot. Spoon mixture over the chicken and serve. Recipe By : Art Ginsburg From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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