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Chicken Piccata

The low-fat version of a classic dish.

1 pound boneless chicken breasts,    thinly sliced       
1/4 cup flour     
1/2 teaspoon salt   
1/4 teaspoon pepper    
Butter Buds Mix equivalent to 6 tablespoons butter
3 tablespoons lemon juice
1/2 cup white wine
2 tablespoons chopped fresh parsley

Coat chicken with flour and pan-fry quickly in large nonstick skillet, turning once.  Season with salt and pepper.  Combine Butter Buds, lemon juice, and white wine, and add to skillet.  Tilt skillet to distribute liquid evenly.  Add a small amount of water, if necessary, to prevent juices from becoming too thick.  Cover and simmer 20 minutes.  Uncover and sprinkle with chopped parsley during the last minute of cooking time.  Serves 4.

Per Serving: Cal 217; Fat: 3.8g; Chol: 66mg.

Contributed by Italian Cooking for a Healthy Heart (Pennsylvania)

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