|Boneless chicken breasts||2|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Lemon slices||2 Tablespoon|
|Hot cooked spaghetti||1 Cup (16 tbs)|
Remove skin from chicken breasts; cut each into halves.
Place each half between two pieces of waxed paper; pound until V- inch thick.
Coat with flour.
Heat oil and 2 tablespoons of the margarine in 12-inch skillet over medium heat until hot.
Cook chicken until done and light brown, about 4 minutes on each side.
Remove chicken to warm platter.
Heat remaining margarine in same skillet until melted.
Stir in lemon juice; pour over chicken.
Garnish with snipped parsley and lemon slices.
Serving size: Complete recipe
Calories 1441 Calories from Fat 644
% Daily Value*
Total Fat 73 g111.7%
Saturated Fat 11.8 g59.2%
Trans Fat 0.1 g
Cholesterol 199.5 mg66.5%
Sodium 256.9 mg10.7%
Total Carbohydrates 100 g33.2%
Dietary Fiber 6.8 g27.1%
Sugars 1.9 g
Protein 96 g191.2%
Vitamin A 84.5% Vitamin C 135%
Calcium 12% Iron 51.5%
*Based on a 2000 Calorie diet