Articles You May Find Interesting
By Sidra Forman There are so many ways to make a great veggie burger. This recipe is a delicious and quick option. The baking...
By Sidra Forman Winter time is a great time for a hot breakfast … These days I gravitate toward whole grains. To me, they taste better than refined ones, but they’re...
By Liz Krieger Full disclosure: I had a bit of help with this week’s cooking escapade. You see, I spent the weekend at my parent’s house in the suburbs, and the bountiful harvest in their...
Have a French fling this evening! A white wine reduction brings the continental flair, but this recipe is still lean and nutritious enough to be a Smart Balance pick.
8 thin skinless chicken cutlets, about 3 oz each
kosher salt and fresh pepper, to taste
3 tbsp Smart Balance® Buttery Spread
1/4 cup unbleached flour
1/2 cup egg whites, beaten
3 tbsp fresh lemon juice
1/4 cup white wine
3/4 cup low sodium chicken broth
1 tbsp fresh chopped parsley
Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bowl. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat.
In two batches, lightly flour 4 pieces of chicken, then dip in egg whites and add to the skillet. Sauté chicken 2 to 3 minutes on each side, until cooked through. When cooked, transfer to a plate. Repeat with 1 tablespoon of butter and remaining chicken until all the chicken is cooked; set aside.
Pour the chicken broth into the skillet along with the lemon juice, white wine and remaining butter. Simmer over medium heat for about 3 to 4 minutes until it reduces slightly and thickens. Return the chicken to the pan to combine with the sauce and finish with parsley.
Serving size: 1 cutlet
Total Time: 30 minutes
Makes 8 servings.
Nutrition Per Serving:
Fat 6 g
Saturated Fat 1 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 2 g
Cholesterol 54 mg
Sodium 164 mg
Carbohydrates 4 g
Dietary Fiber 0 g
Total Sugars 0 g
Protein 20 g