Title: Lemon Chicken Paillards
Categories: Chicken
Yield: 4 Servings

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

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.