Dijon Chicken Cutlets (diabetic)

By molpel

Ingredients

• 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

Preparation

Step 1

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 ¼-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 ½, stirring up the browned bits at the bottom of the skillet.
4. Pour sauce over chicken cutlets. Sprinkle with parsley and serve.