Chicken with carbonara sauce

Yield: 4 Servings

Ingredients:

2 ts MARGARINE
2 ts OLIVE OR VEGETABLE OIL
4 ea THIN CHICKEN CUTLETS 1/4 LB.
1 ts ONION POWDER
1/2 c EVAPORATED SKIMMED MILK
4 tb HALF & HALF
6 ea LARGE PITTED BLACK OLIVES
2 tb GRATED PARMESAN CHEESE
2 ea SLICE CRISP FRIED BACON
2 ea DASH WHITE PEPPER

Instructions:

IN A 10" NONSTICK SKILLET COMBINE MARGARINE AND OIL AND HEAT UNTIL MELTED. ADD CHICKEN AND COOK OVER MEDIUM HEAT TURNING ONCE UNTIL COOKED THROUGH AND LIGHTLY BROWNED 2 TO 3 MINUTES PER SIDE. TRANSFER TO A PLATE AND SET ASIDE. IN THE SAME SKILLET COOK MILK ONION POWDER HALF & HALF AND JUICES FROM CHICKEN UNTIL SMALL BUBBLES APPEAR. STIR IN REMAINING INGREDIENTS AND COOK UNTIL CHEESE MELTS AND MIXTURE THICKENS 1 TO 2 MINUTES. RETURN CHICKEN TO THE SKILLET AND COOK UNTIL CHICKEN IS HEATED THROUGH 1 TO 2 MINUTES LONGER. EACH SERVING PROVIDES: 3 PROTEIN EXCHANGES 1/2 VEGETABLE EXCHANGES