For the Chicken:
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons margarine or butter
1/4 cup chicken broth
1/4 cup dry white wine, dry white vermouth, or chicken broth
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons snipped fresh parsley
For the Vegetables:
2 medium carrots, shredded
2 medium zucchini, shredded
1 clove garlic, minced
Other necessary items:
FOR THE CHICKEN:
Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.
In a shallow dish stir together the flour, salt, and pepper. Coat each breast with flour mixture; shake off excess.
In a 12-inch skillet melt half of the margarine or butter. Add chicken and cook over medium-high heat for 4-6 minutes, or till tender and no pink remains, turning once. Remove chicken from skillet; keep warm. In the same skillet combine the chicken broth, wine, lemon peel, and lemon juice. Bring to boiling; boil till sauce is reduced to about 1/3 cup. Remove from heat and stir in parsley.
FOR THE VEGETABLE:
In a 10-inch skillet melt the remaining margarine or butter. Add the carrots, zucchini, and garlic and cook for 2-3 minutes, or till carrots are crisp-tender. Transfer vegetables to a serving platter, top with chicken and sauce.
- per Serving
- Makes 4 servings
- Fat. Total
- % Cal. from Fat