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ON CHICKEN WITH MUSHROOMS

INGREDIENTS

2 chicken cutlets (1/4 pound each), pounded to ¼-inch thickness

3 tablespoons all-purpose flour

1 teaspoon each margarine and olive or vegetable oil

1 cup sliced mushrooms

1 garlic clove, minced

½ cup canned ready-to-serve chicken broth

2 tablespoons each freshly squeezed lemon juice and dry white table wine

1 teaspoon chopped fresh parsley

1/8 teaspoon white pepper



DIRECTIONS

On sheet of wax paper or a paper plate dredge cutlets in flour, lightly coating both sides and reserving remaining flour. In 10-inch nonstick skillet combine margarine and oil and heat until margarine is melted; add cutlets and cook over medium-high heat, turning once, until lightly browned, 2 to 3 minutes on each side. Transfer chicken to plate and set aside. In same skillet combine mushrooms and garlic and sauté over medium-high heat, until mushrooms are softened, 1 to 2 minutes. Sprinkle with reserved flour and stir quickly to combine; stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blend, 3 to 4 minutes. Return chicken to skillet and cook until heated through, 1 to 2 minutes.



MAKES 2 SERVINGS

Per serving: 238 calories, 13 grams carbohydrates



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