Title: Lemon chicken pailards
 Categories: Diabetic, Poultry, Main dish
      Yield: 4 Sweet ones
 
      1 lb Chicken Breasts; boneless
           -skinned halved
           Salt to taste
    1/2 ts Pepper;
      2 ts Betty's butter
    1/4 c  Dry white wine
           -=OR=-
    1/4 c  Chicken broth
      1 cl Garlic; minced
      2 tb Fresh lemon juice;
      4    Lemon slices;
      2 tb Fresh parsley; chopped
 
  Place chicken between two sheets of waxed paper and pround to 1/4"
  thickness.  Season each side or chicken with saltand pepper.  In a
  large non-stick skillet, heat half of Betty's Butter.  Cook chicken
  over medium-high 3 minutes on each side or until cooked through.
  Remove to a serving plate and keep warm.  Add wine to skillet and
  cook 2 minutes over high heat.  Reduce heat, stir in remaining
  butter, garlic and lemon juice. Spoon juice over chicken; top each
  chicken piece with lemon slice and parsley. Can be served with Peas
  and Mushrooms and Sweet Potato Crisps.
  
  Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE; CAL: 189; CHO:
  76mg; CAR: 20g; PRO: 135; SOD: 135mg; FAT: 7g;