Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Lemon 1 Clove Garlic -- crushed
4 Skinless boneless chicken 1 ea Green, yellow, and red bell
-breast halves -- (about 1 -pepper -- in 1/4" wide
-lb) -strips
2 tb Flour 1/3 c Dry white wine
1/4 ts Salt 1/2 c Low sodium chicken stock
1/8 ts Freshly ground black pepper 2 ts Cornstarch
4 ts Olive oil 1 tb Finely chopped parsley

Halve the lemon and slice one half; squeeze 1 tablespoon of juice
from the other half. Cut chicken breast in half crosswise; pound
gently to flatten them. Sprinkle chicken with flour, salt and pepper,
and pat in the coating. Heat oil and garlic in a large nonstick
skillet over medium-high heat until oil is hot but not smoking.
Discard garlic. Add a single layer of chicken pieces to skillet,
increasing heat to high, and saute about 1 minute on each side, or
until golden brown. Transfer cooked chicken to a platter and cover to
keep warm. Saute remaining chicken and transfer it to the platter.
Add peppers, wine and lemon juice to skillet; cook, covered, over
medium-low heat 5 minutes or until peppers are slightly softened.
Uncover and cook over high heat 5 minutes to reduce sauce to about 2
tablepsoons. Stir together stock and conrstarch, then stir mixture
into sauce. Bring to a boil and cook 1 minute. Stir in parsley. Pour
sauce and peppers over chicken and garnish with reserved lemon
slices. Makes 4 servings.

Per serving: Calories 190; fat 6.2 g (30%); cholesterol 51 mg;
carbohydrate 9.4 g; fiber 0.5 g; protein 23 g; sodium 265 mg;
potassium 360 mg; calcium 49 mg.

Typed for you by Marjorie Scofield 10/11/95

Recipe By : The Wellness Lowfat Cookbook, Univ. of CA at Berkeley

From: Marjorie Scofield Date: 10-13-95 (03:43) (160)
Fido: Recipes

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