Chicken cutlets served with a Dijon wine pan sauce.

Dijon Chicken Cutlets

4 skinless, boneless chicken breast halves
1 tablespoon butter

1 tablespoon olive or vegetable oil
2 garlic cloves, finely minced
1/2 cup dry white wine

1/4 cup water

2 tablespoons Dijon-style mustard

1/2 teaspoon dried dill weed

1/4 teaspoon coarsely ground pepper

1/3 cups chopped fresh parsley

1. Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
2. Heat butter and oil over medium-high heat in a large skillet; brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
3. Saute garlic for 15 seconds in skillet drippings; add the wine, water, mustard, dill weed, salt and pepper. Bring to a boil and reduce volume by 1/2, stirring up the browned bits at the bottom of the skillet.
4. Pour sauce over chicken cutlets. Sprinkle with parsley and serve.

Makes 4 servings.

Nutrition information per serving: Calories 223, fat 9 g, cholesterol 2 mg, sodium 235 mg, Protein 27 g.

Food Exchanges: 4 Lean Meat, 1 Vegetable.