Chicken With Carbonara Saucepoultry 2 teaspoon margarine 2 teaspoon olive or vegetable oil 4 each thin chicken cutlets 1/4 lb. 1 teaspoon onion powder 1/2 cup evaporated skimmed milk 4 tablespoon half & half 6 each large pitted black olives 2 tablespoon grated parmesan cheese 2 each slice crisp fried bacon 2 each dash white pepper IN A 10" NONSTICK SKILLET, COMBINE MARGARINE AND OIL AND HEAT UNTIL MELTED. ADD CHICKEN AND COOK OVER MEDIUM HEAT, TURNING ONCE, UNTIL COOKED THROUGH AND LIGHTLY BROWNED, 2 TO 3 MINUTES PER SIDE. TRANSFER TO A PLATE AND SET ASIDE. IN THE SAME SKILLET, COOK MILK, ONION POWDER, HALF & HALF AND JUICES FROM CHICKEN UNTIL SMALL BUBBLES APPEAR. STIR IN REMAINING INGREDIENTS AND COOK UNTIL CHEESE MELTS AND MIXTURE THICKENS, 1 TO 2 MINUTES. RETURN CHICKEN TO THE SKILLET AND COOK UNTIL CHICKEN IS HEATED THROUGH, 1 TO 2 MINUTES LONGER. EACH SERVING PROVIDES: 3 PROTEIN EXCHANGES, 1/2 VEGETABLE EXCHANGES, |
