2 Chicken breast halves,
-skinned and boned
1 tb Olive oil
1 1/2 tb Green onions, chopped
4 Mushrooms, chopped
2 tb Fresh lemon juice
1 tb Soft margarine
2 ts Fresh parsley, chopped
Rinse the chicken, remove all visible fat, dry throughly. Flatten
slightly with the heel of your hand to attain uniform thickness for
even cooking. Heat the olive oil in a 10" non-stick skillet. Saute
the chicken for 3 minutes each side, or until just firm to the touch.
Remove chicken from pan and keep warm. Using the same skillet, saute
the green onions until translucent. Add mushrooms and cook for 2
minutes. Stir in the lemon juice and boil til most of the liquid has
evaporated. Stir in the soft margarine. Spoon this mixture over the
chicken and sprinkle parsley on top.
Serves 2
Each serving provides:
255 calories 3 g carbohydrate
28 g protein 155 mg sodium
6 g fat 68 mg cholesterol
(To bring the fat down even further, I spray the skillet with cooking
spray rather than use olive oil, and substitute 1 tsp. olive oil for
the margarine. This makes the sauce a bit thin, but it really does
bring down the fat content, eliminates the saturated fat altogether,
and tastes better too.)
from _Low-Fat Gourmet Chicken_ by Jackie Eddy and Eleanor Clark.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA
