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Chicken Parisienne

main dishes, chicken, sautéed & stir-fried

1 package lemon pepper-seasoned boneless chic
-- breasts
--about 1 pound
1/4 cup all-purpose flour
1 tablespoon olive oil
2/3 cups white vermouth
--or white wine
1 tablespoon butter or margarine

1. Place flour in shallow bowl; coat chicken with flour and transfer to plate.

2. In large nonstick skillet, over medium-high heat, heat oil. Add chicken; brown 2 minutes on each side. Reduce heat to medium; cook until browned and cooked through, about 8 to 10 minutes, turning 2 or 3 times. Remove chicken to warm serving platter.

3. Stir vermouth into skillet, scraping up browned bits. Swirl in butter until melted. Pour pan juices over chicken and serve.

Makes 4 servings. Preparation time: About 5 minutes. Cooking time: About 14 to 16 minutes.

Per serving: About 206 cal, 20 g pro, 7 g car, 8 g fat, 35% cal from fat, 61 mg cholesterol, 575 mg sod, 0 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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