Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless chicken breasts (or 1 Lemon's juice, freshly
-veal cutlets) -squeezed
1 ds Salt 1 tb Italian parsley, chopped
White pepper to taste 1/2 c Dry white wine
1/2 c All-purpose flour Sliced lemon for garnish
6 tb Olive oil

Servings: 4

Pound chicken until it is flat, then put salt, pepper, and flour into
twist tie type plastic bag. Put meat in bag and shake to coat. Put
olive oil into skillet and saute chicken till golden brown on both
sides and cooked through. Measure wine, add lemon juice and parsley
and pour over cooked chicken in pan. Bring wine to boil and let mix
simmer briefly to thicken.

Arrange chicken on individual, heated plates. Pour pan juices over
chicken and garnish with a slice of lemon.

Per serving: Cholesterol (mg): 135 Fat (grams): total 25; saturated 5
Exchanges: milk 0; fruit 0; bread/starch 1; vegetable 0; meat 6; fat 2
Calories: 513

The recipe is from "The Love Your Heart (Low Cholesterol) Cookbook" by
Carole Kruppa. I adjusted the cooking directions a bit to make the
method easier. Hope you like it!

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