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Ingredients
1 tsp each margarine and olive or vegetable oil
2 thin chicken cutlets (¼ pound each)
½ cup thinly sliced onion
¼ cup evaporated skimmed milk
2 tbsp half-and-half (blend of milk and cream)
3 large pitted black olives, sliced
1 tbsp grated Parmesan cheese
1 sliced crisp bacon, crumbled
Dash white pepper
Method
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In 10-inch nonstick skillet combine margarine and oil and heat until
margarine is melted; add chicken and cook over medium-high heat,
turning once, until cooked through and lightly browned, 2 to 3 minutes
on each side.
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Transfer to plate and set aside.
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In small skillet sauté onion over medium-high heat, stirring
frequently, until lightly browned, 2 to 3 minutes.
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Reduce heat to low, stir in milk and half-and-half and cook, stirring
frequently, until tiny bubbles begin to form around edge of skillet.
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Stir in remaining ingredients; continuing to stir, cook, until cheese
is melted and mixture thickens, 1 to 2 minutes.
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Return chicken to skillet and cook until heated through, 1 to 2 minutes
longer.
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MAKES 2 SERVINGS.
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