Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Lemon Juice 1 lb Chicken cutlets, split in
1/4 c Fat-skimmed chicken broth -half
(OR 1 chicken bouillon Garlic salt
-cube dissolved in Pepper
1/4 c Water) Fresh parsley
1 tb Diet margarine 1 Fresh lemon, sliced

Combine the lemon juice with the broth and margarine in a large
nonstick skillet and heat until the margarine melts. Place the
chicken in the skillet in a single layer. Season with garlic salt
and pepper, to taste. Cook, uncovered, over high heat, turning the
chicken occasionally, until the liquid has evaporated and the chicken
begins to brown on both sides. When browned, remove the chicken to a
heated platter. Garnish with fresh parsley and lemon slices.

Makes 4 servings.

Per serving: 150 Calories.

[Slim Gourmet; Barbara Gibbons] [Asbury Park Press; November 5, 1986]

Posted by Fred Peters.

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