| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breast, no skin, no bone, R-T-C, halved |
| Salt, to taste | ||
| 1/2 | ts | Pepper, freshly ground |
| 2 | ts | Betty's Butter, (see below) |
| 1/4 | c | Dry white wine, or chicken broth |
| 1 | Garlic clove, minced | |
| 2 | tb | Fresh lemon juice |
| 4 | sl | Lemon |
| 2 | tb | Fresh parsley, chopped |
INSTRUCTIONS
Place chicken on cutting board between two sheets of waxed paper and pound to 1/4 inch thickness. Season each side of chicken with salt and pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook chicken over medium-high heat 3 minutes on each side OR UNTIL COOKED THROUGH. Remove to a serving dish and keep warm. Add wine or chicken broth to skillet and cook 2 minutes over high heat. Reduce heat, and stir in remaining butter, garlic and lemon juice. Spoon juice over chicken; top each chicken piece with a lemon slice and parsley. NOTES : When I input this recipe to MasterCook (v 4), the only ingredient entry for boneless, skinless chicken breast has "R-T-C" in the name. I'm assuming that R-T-C means ready to cook, but can't imagine why that's included. We buy boneless skinless chicken breasts, and trim off any remaining fat before cooking. I usually find that it takes well over 3 minutes of cooking chicken on each side. Also, my large non-stick skillet only holds 2 flattened chicken breast halves at one time, so I cook the pieces in batches and keep them warm on a platter in the oven until they are all cooked. Diabetic exchanges: 3 low-fat meat If no garlic cloves available, substitute 1/8 tsp garlic powder Recipe by: Betty Marks, Light & Easy Diabetic Cuisine Posted to Digest eat-lf.v097.n021 by ellen@qnetix.ca (ellen@qnetix.ca) on Jan 21, 97.
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