Yield: 4 servings
2 lb Boneless chicken breasts (or 1 Lemon's juice, freshly
-veal cutlets) -squeezed
1 ds Salt 1 tb Italian parsley, chopped
White pepper to taste 1/2 c Dry white wine
1/2 c All-purpose flour Sliced lemon for garnish
6 tb Olive oil
Pound chicken until it is flat, then put salt, pepper, and flour into twist
tie type plastic bag. Put meat in bag and shake to coat. Put olive oil
into skillet and saute chicken till golden brown on both sides and cooked
through. Measure wine, add lemon juice and parsley and pour over cooked
chicken in pan. Bring wine to boil and let mix simmer briefly to thicken.
Arrange chicken on individual, heated plates. Pour pan juices over chicken
and garnish with a slice of lemon.
Per serving: Cholesterol (mg): 135 Fat (grams): total 25; saturated 5
Exchanges: milk 0; fruit 0; bread/starch 1; vegetable 0; meat 6; fat 2
The recipe is from "The Love Your Heart (Low Cholesterol) Cookbook" by
Carole Kruppa. I adjusted the cooking directions a bit to make the method
easier. Hope you like it!
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