Cooking Recipe Chicken With Carbonara Sauce
Recipe Ingredients
2 ts
MARGARINE
2 ts
OLIVE OR VEGETABLE OIL
4 ea
THIN CHICKEN CUTLETS 1/4 LB.
1 ts
ONION POWDER
1/2 c
EVAPORATED SKIMMED MILK
4 tb
HALF & HALF
6 ea
LARGE PITTED BLACK OLIVES
2 tb
GRATED PARMESAN CHEESE
2 ea
SLICE CRISP FRIED BACON
2 ea
DASH WHITE PEPPER
Directions
IN A 10" NONSTICK SKILLET, COMBINE MARGARINE AND OIL AND HEAT UNTIL
MELTED. ADD CHICKEN AND COOK OVER MEDIUM HEAT, TURNING ONCE, UNTIL
COOKED THROUGH AND LIGHTLY BROWNED, 2 TO 3 MINUTES PER SIDE. TRANSFER
TO A PLATE AND SET ASIDE. IN THE SAME SKILLET, COOK MILK, ONION
POWDER, HALF & HALF AND JUICES FROM CHICKEN UNTIL SMALL BUBBLES
APPEAR. STIR IN REMAINING INGREDIENTS AND COOK UNTIL CHEESE MELTS AND
MIXTURE THICKENS, 1 TO 2 MINUTES. RETURN CHICKEN TO THE SKILLET AND
COOK UNTIL CHICKEN IS HEATED THROUGH, 1 TO 2 MINUTES LONGER. EACH
SERVING PROVIDES: 3 PROTEIN EXCHANGES, 1/2 VEGETABLE EXCHANGES,