From Paulette Vickery's Recipe Collection

BB: CHICKEN MARSALLA

main dish, poultry

4 each chicken breasts
1 each egg beater
1/2 cup cracker crumbs
1 teaspoon minced garlic, in a jar
2 tablespoon nonfat chicken broth
1/4 cup marsalla wine
1 pkg chicken broth mix
1/8 teaspoon ground pepper
2 tablespoon chopped parsley

Pound chicken breasts to 1/4 inch thickness. Dip in egg beater, then coat with cracker crumbs. (Use Snack Well Sweet Crackers, crushed). Set aside. In a nonstick skillet cook garlic in chicken broth for 1-2 minutes. Add chicken and cook for 6 minutes or until done, turning once. Remove to serving platter, and keep warm. In the same skillet add wine, chicken broth mix, pepper, and parsley. You might need to add 1-3 teaspoons chicken broth if it is to dry. Cook and stir until mixture thickens and begins to boil. Spoon over chicken and serve immediately. Per serving: fat 3 G, cholesterol 73 MG, fiber 1 G, calorries 191, 14 percent from fat, protein 29 G, carbohydrate 6 G, sodium 460 MG.

Yield: 4 servings




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