Chicken with carbonara sauce

4 servings

Ingredients

Quantity Ingredient
2 teaspoons MARGARINE
2 teaspoons OLIVE OR VEGETABLE OIL
4 eaches THIN CHICKEN CUTLETS 1/4 LB.
1 teaspoon ONION POWDER
½ cup EVAPORATED SKIMMED MILK
4 tablespoons HALF & HALF
6 eaches LARGE PITTED BLACK OLIVES
2 tablespoons GRATED PARMESAN CHEESE
2 eaches SLICE CRISP FRIED BACON
2 eaches DASH WHITE PEPPER

Directions

IN A 10" NONSTICK SKILLET, COMBINE MARGARINE AND OIL AND HEAT UNTIL MELTED.

ADD CHICKEN AND COOK OVER MEDIUM HEAT, TURNING ONCE, UNTIL COOKED THROUGH AND LIGHTLY BROWNED, 2 TO 3 MINUTES PER SIDE. TRANSFER TO A PLATE AND SET ASIDE. IN THE SAME SKILLET, COOK MILK, ONION POWDER, HALF & HALF AND JUICES FROM CHICKEN UNTIL SMALL BUBBLES APPEAR. STIR IN REMAINING INGREDIENTS AND COOK UNTIL CHEESE MELTS AND MIXTURE THICKENS, 1 TO 2 MINUTES. RETURN CHICKEN TO THE SKILLET AND COOK UNTIL CHICKEN IS HEATED THROUGH, 1 TO 2 MINUTES LONGER.

EACH SERVING PROVIDES: 3 PROTEIN EXCHANGES, ½ VEGETABLE EXCHANGES,

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