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CHICKEN WITH CABONARA SAUCE

INGREDIENTS

1 teaspoon each margarine and olive or vegetable oil

2 thin chicken cutlets (1/4 pound each)

½ cup thinly sliced onion

¼ cup evaporated skimmed milk

2 tablespoons half-and-half (blend of milk and cream)

2 large pitted black olives, sliced

1 tablespoon grated Parmesan cheese

1 slick crisp bacon, crumbled

Dash of white pepper

 

DIRECTIONS

In 10-inch skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until cooked through and lightly browned, 2 to 3 minutes on each side. Transfer to plate and set aside.

In same skillet sauté onion over medium-high heat, stirring frequently, until lightly browned, 2 to 3 minutes. Reduce heat to low, stir in milk and half-and half and cook, stirring frequently, until tiny bubbles begin to form around edge of skillet. Stir in remaining ingredients; continuing to stir, cook, until cheese is melted and mixture thickens, 1 to 2 minutes. Return chicken to skillet and cook until heated through, 1 to 2 minutes longer.



MAKES 2 SERVINGS

Per serving: 261 calories, 8 grams carbohydrates



The above recipe was taken from WEIGHT WATCHERS MEALS IN MINUTES COOKBOOK 1989