Title: Lemon Chicken Pailards
Categories: Diabetic Poultry Main
Yield: 4 Sweet ones

1	lb	Chicken Breasts; boneless skinned halved
		Salt to taste
1/2	ts	Pepper;
2	ts	Betty's butter
1/4	c	Dry white wine =OR=-
1/4	c	Chicken broth
1	cl	Garlic; minced
2	tb	Fresh lemon juice;
4		Lemon slices;
2	tb	Fresh parsley; chopped

Place chicken between two sheets of waxed paper and pround to 1/4" thickness. Season each side or chicken with saltand pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook chicken over medium-high 3 minutes on each side or until cooked through. Remove to a serving plate and keep warm. Add wine to skillet and cook 2 minutes over high heat. Reduce heat, stir in remaining butter, garlic and lemon juice. Spoon juice over chicken; top each chicken piece with lemon slice and parsley. Can be served with Peas and Mushrooms and Sweet Potato Crisps.

Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE; CAL: 189; CHO: 76mg; CAR: 20g; PRO: 135; SOD: 135mg; FAT: 7g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

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