• 4 boneless skinless chicken breast halves, about 6 ounces each
• 2 tsp. all purpose flour
• 2 Tbs. plus 2 tsp. unsalted butter
• 3-1/2 Tbs. dry white wine
• 2 tsp. lemon peel, grated
• lemon slice

Place chicken between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to 1/2 inch. Melt half the butter in a heavy nonstick skillet over medium-high heat. Sauté chicken about 4 minutes per side until just cooked throughout. Transfer chicken to a platter and keep warm. Stir in wine with a wooden spoon to deglaze skillet. Bring to a boil. Remove from heat. Stir in lemon juice and remaining butter until butter is melted. Pour sauce over chicken and garnish with lemon slices.

Per serving: calories 282, fat 9.9g, 34% calories from fat, cholesterol 126mg, protein 42.3g, carbohydrates 1.2g, fiber 0.1g, sugar 0.2g, sodium 120mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 5.5

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