"Kip filets" are skinless, boneless chicken breast halves. Place chicken between 2 sheets of wax paper. Pound 1/2" thick with rolling pin or mallet. Sprinkle chicken with S&P. Heat oil in a large skillet over medium-high heat. Cook chicken 4 minutes per side. Transfer to serving plate, cover and keep warm. Add shallots to skillet and cook, stirring, 2 minutes. Add broth, vinegar, and brown sugar. Bring to boil; cook until reduced by one third, about 4 minutes. Whisk butter into skillet until melted. Pour over chicken. Toss orzo with parsley and serve with chicken. Yield: 4 servings Per serving: Cal 385 / Fat 9g (Sat 3g) / Chol 74mg / Sodium 527mg / Carb 41g / Prot 33g Recipe By : Ladies Home Journal 4/93 Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 08:57:34 +0100 From: Kaye Sykes
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 4|
|Calories from Fat: 36 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.6mg||2 %|
|Sodium 354.5mg||12 %|
|Potassium 319.7mg||8 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.6g|
|Protein 4g||6 %|
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Calories per serving: 112
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