Recipe - Lemon Chicken Paillards

1 pound Chicken breast, no skin, no
bone, RTC, halved
Salt, to taste
One half teaspoon Pepper, freshly ground
2 teaspoon Betty's Butter, (see below)
One fourth cup Dry white wine, or chicken
broth
1 Garlic clove, minced
2 tablespoon Fresh lemon juice
4 sl Lemon
2 tablespoon Fresh parsley, chopped

Place chicken on cutting board between two sheets of waxed paper and pound
to
One fourth inch thickness. Season each side of chicken with salt and
pepper. In a large nonstick skillet, heat half of Betty's Butter. Cook
chicken over mediumhigh 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 "RTC" in the name. I'm
assuming that RTC 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 nonstick 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 lowfat meat If no garlic cloves
available, substitute 1/8 tsp garlic powder

Recipe by: Betty Marks, Light & Easy Diabetic Cuisine

Posted to Digest eatlf.v097.n021 by ellen@qnetix.ca (ellen@qnetix.ca) on
Jan 21, 97.