Chicken Cutlets w/ sun-dried tomato dijon sauce
This is one of the receipes I received in the cookbook before and after.
WLS 1/2 portion: Calories 119, Fat 6 g, Carbs 3 g, Protien 15.5 g.
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Pound the chicken to tenderize them.
Kosher salt and freshly ground black pepper
All-purpose or Wondra flour for dusting
2 Tablesppons olive oil
2 garlic cloves, thinly sliced
1/4 cup finely diced sun-dried tomatoes, about 6 pieces
2 Tablespoons Dijon mustard
1/2 cup evaporated low-fat milk
1/2 cup low-sodium chicken broth
Butterfly the chicken breast halves, and then pound to an even 1/2-inch thickness. Season the chicken with salt and pepper and dust very lightly with flour. Heat the olive oil in a large nonstick skillet over medium-high heat and saute the chicken cutlest until browned on both sides and cooked through, about 2 minutes per side. Transfer them to a serving platter.
In the oil remaining in the skillet, saute the garlic until softened, about 2 minutes. Reduce the heat to low, add the sun-dried tomatoes and mustard; whisk in the evaporated milk and broth. Heat gently until the sauce thickens, stirring constantly, adding the accumulated juices from the chicken platter. Do not boil the sauce or it will separate.
Return the chicken cutlets to the pan and turn to coat with the sauce. Season with salt and pepper and serve immediately.
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Surgery Nov 1/06
Dr. Farries
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