Chicken Diane

Source: Taste of Home’s Light & Tasty, July 22, 2002, page6 and 7.

Ingredients:

4 boneless chicken breast halves (4 ounces each) ½ teaspoon salt ½ teaspoon pepper 2 teaspoons olive or canola oil 2 teaspoons butter or margarine 1 Tablespoon lemon juice 1 Tablespoon minced fresh parsley or 1 teaspoon dried (I used cilantro) 2 teaspoons Dijon mustard ¼ cup reduced-sodium broth (I made a broth with chicken base) 3 Tablespoons chopped green onions

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Instructions:

Flatten chicken to ¼ inch thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve over chicken. Yield 4 servings. Nutritional Analysis: One serving (i chicken breast half with 4 ½ teaspoons sauce) equals 169 calories, 169 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 490 mg sodium, 1 g carbohydrates, trace fiber 27 g protein. Diabetic exchange: 3 lean meat.

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