Chicken scaloppini with peppers~

4 servings

Ingredients

Quantity Ingredient
1 Lemon
4 Skinless boneless chicken breast halves -- (about 1 lb)
2 tablespoons Flour
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
4 teaspoons Olive oil
1 Clove Garlic -- crushed
1 each Green, yellow, and red bell pepper -- in 1/4\" wide strips
⅓ cup Dry white wine
½ cup Low sodium chicken stock
2 teaspoons Cornstarch
1 tablespoon Finely chopped parsley

Directions

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 6⅕ g (30%); cholesterol 51 mg; carbohydrate 9⅖ g; fiber ½ 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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