Lemon Chicken Pailards

Servings: 4
Ingredients:

1 lb Chicken Breasts; boneless                -=OR=-
-skinned halved                   1/4 c  Chicken broth
Salt to taste                       1 cl Garlic; minced
1/2 ts Pepper;                             2 tb Fresh lemon juice;
2 ts Betty's butter                      4    Lemon slices;
1/4 c  Dry white wine                      2 tb Fresh parsley; chopped

Place chicken between two sheets of waxed paper and pround to 1/4′
thickness. Season each side or chicken with saltand pepper. In a large
non-stick skillet, heat half of Betty’s Butter. Cook chicken over
medium-high 3 minutes on each side or until cooked through. Remove to a
serving plate and keep warm. Add wine to skillet and cook 2 minutes over
high heat. Reduce heat, stir in remaining butter, garlic and lemon juice.
Spoon juice over chicken; top each chicken piece with lemon slice and
parsley. Can be served with Peas and Mushrooms and Sweet Potato Crisps.

Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE; CAL: 189; CHO: 76mg;
CAR: 20g; PRO: 135; SOD: 135mg; FAT: 7g;

Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O’Brion and her Meal-Master.

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