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| Lemon Chicken Paillards Recipe |
Category: Chicken
Rating:
N/A
Servings: 4
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Ingredients
1 lb chicken breast, no skin, no bone, r; -t-c, halved
1 salt, to taste
1/2 teaspoon pepper, freshly ground
2 teaspoon betty's butter, (see below)
1/4 cup dry white wine, or chicken broth
1 garlic clove, minced
2 tablespoon fresh lemon juice
4 slice lemon
2 tablespoon fresh parsley, chopped
Cooking Directions:
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
chicken
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