INGREDIENTS

INSTRUCTIONS

Halve the lemon and slice one half: squeeze 1 tablespoon of juice
from the other half. Cut the chicken breasts in half crosswise and
pound gently to flatten them. Sprinkle the chicken with flour, salt,
and pepper, and pat in the coating. Heat the oil and garlic in a
large nonstick skillet over medium-high heat until the oil is hot but
not smoking. Discard the garlicup
Add a single layer of chicken pieces to the skillet, increase the
heat to high, and saute' about 1 minute on each side or until golden
brown. Transfer the cooked chicken to a platter and cover loosely to
keep warm. Saute' the remaining chicken and transfer it to the
platter. Add the peppers, wine, and lemon juice to the skillet and
cook, covered, over medium-low heat 5 minutes, or until the peppers
are slightly softened. Uncover and cook over high heat 5 minutes to
reduce the sauce to about 2 tablespoon
Stir together the stock and cornstarch, then stir this mixture into
the sauce. Bring to a boil and cook 1 minute. Stir in the parsley.
Pour the sauce and peppers over the chicken and garnish with the
reserved lemon slices. Makes 4 servings
Nutritional information per serving: calories, 228; total fat, 8 g;
saturated fat, 2 g; cholesterol, 70 mg; sodium, 217 mg.
Recipes from The Wellness Lowfat Cookbook by the Editors of The
Wellness Cooking School and The University of California at Berkeley
Wellness Letter (Rebus, Incup, copyright 1993 by Health Letter
Associates).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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