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Recipe by: zana
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See below ingredients and instructions of the recipe
1 1/2 lb Chicken fillets (cutlets) 2 ts Cornstarch
1 tb Diet margarine 2 tb Cold water
1 ts Salt (OR to taste) 1 c Plain low-fat yogurt
1 Onion, chopped 3 tb Grated Romano cheese
1/2 lb Mushrooms, sliced 3 tb Snipped fresh parsley
1/4 c Dry sherry, or other white 1 ts Paprika (Optional)
-wine
Slice the chicken into strips. Melt the margarine in a nonstick
skillet over medium heat. Add the chicken and season with salt.
Cook, stirring, for 3 minutes, then add the onion and mushrooms.
Cook, stirring, for 2 minutes. Add the sherry and cover. Cook,
stirring, for another 4 minutes. Stir the cornstarch into the cold
water until smooth and add to the uncovered skillet. Cook, stirring
rapidly, until the sauce thickens. Add the yogurt and stir just until
heated through but do not boil. Serve the chicken and sauce sprinkled
with Romano cheese, parsley and paprika, if desired. May be served
over hot cooked rice.
Makes 6 servings.
Per serving: 200 Calories plus 110 Calories per half cup of rice.
[Slim Gourmet; Barbara Gibbons] [Asbury Park Press; November 5, 1986
Posted by Fred Peters.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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