Makes 4 servings.
4 skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon olive or vegetable oil
2 garlic cloves, finely minced
½ cup dry white wine
¼ cup water
2 tablespoons Dijon-style mustard
½ teaspoon dried dill weed
¼ teaspoon coarsely ground pepper
⅓ cups chopped fresh parsley
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 ¼-inch thick.
2. Heat butter and oil over medium-high heat in a large skillet; brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
3. 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 ½, stirring up the browned bits at the bottom of the skillet.
4. Pour sauce over chicken cutlets. Sprinkle with parsley and serve.
Nutritional Info (per serving):
Food Exchanges: 4 Lean Meat, 1 Vegetable