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Lemon chicken pailards

Yield: 4 sweet ones

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

Instructions:

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 & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

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