Title: Chicken with Carbonara Sauce
Categories: Poultry Lowcal
Yield: 4 Servings

2	ts	MARGARINE
2	ts	OLIVE OR VEGETABLE OIL
4		THIN CHICKEN CUTLETS 1/4 LB.
1	ts	ONION POWDER
1/2	c	EVAPORATED SKIMMED MILK
4	tb	HALF & HALF
6		LARGE PITTED BLACK OLIVES
2	tb	GRATED PARMESAN CHEESE
2		SLICE CRISP FRIED BACON
2		DASH WHITE PEPPER

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, 1/2 VEGETABLE EXCHANGES,

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