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Ingredientes
- 4 skinless, boneless breast halves, about 1 1/4 pound
- 1 egg
- 2 tbsp. lowfat milk or possibly water
- 2 tbsp. virgin extra virgin olive oil
- 2 tbsp. butter
- Juice of 1 lemon
- 8 thin seeded lemon slices
- 2 tbsp. finely minced Italian parsley
Direcciones
- Place each chicken breast half between sheets of plastic wrap. Lb. the chicken very thin with a flat mallet or possibly meat pounder. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess.
- Beat egg well. Add in lowfat milk, salt, and pepper to egg. Blend well with a wire whisk. Dip chicken breasts in egg mix to coat well on both sides. Remove excess egg mix.
- Heat oil in a non-stick skillet. Cook over medium high heat about 2 min till done in both sides. Remove chicken to a hot plate and add in butter and lemon juice in skillet. Cook and blend well quickly. Pour sauce over chicken. Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 133 | 53% |
| Total Fat 15.02g | 19% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.03g | |
| Cholesterol 116mg | 39% |
| Sodium 122mg | 5% |
| Potassium 360mg | 10% |
| Total Carbs 6.44g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.07g | 1% |
| Protein 23.71g | 38% |
