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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Michael Rettemnier
  • 2 TBS dry white wine
  • 2 tsp. reduced-calorie margarine
  • 2 TBS lemon juice
  • 2 tsp. chicken bouillon granules
  • 4 (4 ounce) boneless, skinless chicken breast halves
  • 2 TBS all-purpose flour
  • 1 tsp. paprika
  • 1â�„8 tsp. ground red pepper
  • vegetable cooking spray
  • 1 TBS chopped fresh parsley
  • lemon slices (optional)
Combine first four ingredients in a small saucepan; cook over medium heat until margarine melts, stirring often. Set aside and keep warm. Place chicken between two sheets of heavy duty plastic wrap and pound to 1�2 inch thickness using a meat mallet or rolling pin. Combine flour, paprika and red pepper in shallow bowl; drudge chicken in flour mixture. Coat a large nonstick skillet in vegetable spray and bring to medium heat. Add chicken and cook four to five minutes on each side or until chicken is lightly browned.
Transfer chicken to serving plate and drizzle with wine mixture. Sprinkle chopped parsley and garnish with lemon slices.
Yields 4 servings. Calories per serving: 154; carbs: 4.2 g.; Protein: 26.8 g.; fat: 2.9 g.; cholesterol: 66 mg.; fiber: 0.3 g.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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