| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Polkadot, Epona, Chicken, Low-fat/cal |
2 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breast halves, skinned and boned |
| 1 |
tb |
Olive oil |
| 1 1/2 |
tb |
Green onions, chopped |
| 4 |
|
Mushrooms, chopped |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Soft margarine |
| 2 |
ts |
Fresh parsley, chopped |
INSTRUCTIONS
Rinse the chicken, remove all visible fat, dry throughly. Flatten slightly
with the heel of your hand to attain uniform thickness for even cooking.
Heat the olive oil in a 10" non-stick skillet. Saute the chicken for 3
minutes each side, or until just firm to the touch. Remove chicken from pan
and keep warm. Using the same skillet, saute the green onions until
translucent. Add mushrooms and cook for 2 minutes. Stir in the lemon juice
and boil til most of the liquid has evaporated. Stir in the soft margarine.
Spoon this mixture over the chicken and sprinkle parsley on top.
Serves 2
Each serving provides:
255 calories 3 g carbohydrate 28 g protein 155 mg sodium
6 g fat 68 mg cholesterol
(To bring the fat down even further, I spray the skillet with cooking spray
rather than use olive oil, and substitute 1 tsp. olive oil for the
margarine. This makes the sauce a bit thin, but it really does bring down
the fat content, eliminates the saturated fat altogether, and tastes better
too.)
from _Low-Fat Gourmet Chicken_ by Jackie Eddy and Eleanor Clark.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA
Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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