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CHICKEN LIMONE

Category:    Chicken
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                      
 
  Servings: 4
  
  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
  Calories: 513
  
  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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