- 4 skinless, boneless chicken breast halves
- 1 tablespoon butter
- 1 tablespoon olive or vegetable oil
- 2 garlic cloves, finely minced
- 1/2 cup dry white wine
- 1/4 cup water
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon coarsely ground pepper
- ⅓ cups chopped fresh parsley
- Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4″ thick.
- In a large skillet heat butter and oil over medium-high heat.
- Brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
- Saute garlic for 15 seconds in skillet drippings.
- Add the wine, water, mustard, dill weed, salt and pepper. Bring to a boil and reduce volume by 1/2, stirring up the browned bits at the bottom of the skillet.
- Pour sauce over chicken cutlets. Sprinkle with parsley and serve.
Food exchanges: 4 Lean Meat, 1 Vegetable.
|Nutritional Info (per serving):|
|Makes 4 Servings|
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