Low Fat Chicken Parisienne Recipe

Ingredients

1 package lemon pepper-seasoned boneless chicken

-- breasts

--about 1 pound

1/4 cup all-purpose flour

1 tablespoon olive oil

2/3 cups white vermouth

-- or white wine

1 tablespoon butter or margarine

Method

1.Place flour in shallow bowl; coat chicken with flour and transfer to plate.

2.In large nonstick skillet, over medium-high heat, heat oil.

Add chicken; brown 2 minutes on each side.

Reduce heat to medium; cook until browned and cooked through, about 8 to 10 minutes, turning 2 or 3 times.

Remove chicken to warm serving platter.

3.Stir vermouth into skillet, scraping up browned bits.

Swirl in butter until melted.

Pour pan juices over chicken and serve.

Makes 4 servings.

Preparation time: About 5 minutes.

Cooking time: About 14 to 16 minutes.

Per serving: About 206 cal, 20 g pro, 7 g car, 8 g fat, 35% cal from fat, 61 mg cholesterol, 575 mg sod, 0 g fiber.

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