Dijon Chicken Cutlets

Ingredients

• 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

Directions

1. 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.
2. In a large skillet heat butter and oil over medium-high heat.
3. Brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
4. Saute garlic for 15 seconds in skillet drippings.
5. 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.
6. Pour sauce over chicken cutlets. Sprinkle with parsley and serve.

Food exchanges: 4 Lean Meat, 1 Vegetable.

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