• 6 small boneless, skinless chicken breast halves (3 oz each)
  • Flour
  • Vegetable cooking spray
  • 1 tablespoon margarine
  • 2 tablespoons flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup dry white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons drained capers, optional
  • 12 ounces fettuccine, cooked, warm


  1. Pound chicken with flat side of meat mallet to scant 1/4 inch thickness; coat lightly with flour. Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken over medium to medium-high heat until hot. Cook chicken over medium to medium-high heat until browned and no longer pink in center, 3 to 5 minutes. Remove chicken from skillet.
  2. Melt margarine in skillet; stir in 2 tablespoons flour and cook over medium heat 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; heat to boiling. Boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Reduce heat and simmer, uncovered, until thickened to a medium sauce consistency, about 15 minutes more. Stir in parsley and capers.
  3. Return chicken to sauce; cook over medium-low heat until chicken is hot through, 2 to 3 minutes. Serve chicken and sauce over pasta.

Recipe Yield: Yield: 6 Servings

Nutritional Information Per Serving:

Calories: 301
Fat: 6 grams
Sodium: 175 milligrams
Cholesterol: 43.4 milligrams
Protein: 24.3 grams
Carbohydrates: 35 grams

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Diabetic Exchanges

2-1/2 Bread, 2 Meat

Book Title: 1,001 Recipes For People with Diabetes