• 2 tsp. Italian herb seasoning
• 4 boneless skinless chicken breast fillets, about 1/4 lb. each
• 1/2 cup all purpose flour
• 2 Tbs. olive oil
• 2 Tbs. unsalted butter
• 1/2 tsp. lemon zest
• 1/3 cup chicken stock
• 2 Tbs. lemon juice

Sprinkle herb seasoning over chicken. Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Dredge chicken in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, sauté chicken, in batches if necessary, 1-2 minutes per side, until browned. Transfer to a serving dish. Sprinkle with lemon zest and salt and pepper to taste. Set aside and keep warm. Add 2 tsp. remaining flour to skillet and cook about 1 minute, stirring constantly until smooth. Whisk in chicken stock and lemon juice. Bring to a boil and simmer 2 minutes, stirring constantly until sauce begins to thicken. Remove from heat. Stir in remaining butter until incorporated. Serve sauce over chicken.

Per serving: calories 371, fat 15.1g, 38% calories from fat, cholesterol 121mg, protein 44.1g, carbohydrates 12.3g, fiber 0.8g, sugar 0.8g, sodium 184mg, diet points 9.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.7, Lean meat: 0.1, Fat: 2.5, Sugar: 0.0, Very lean meat protein: 5.5

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The recommended wines are: Riesling, Sauvignon Blanc, or Chardonnay.