Halve the lemon and slice one half: squeeze 1 tablespoon of juice from the other half. Cut the chicken breasts in half crosswise and pound gently to flatten them. Sprinkle the chicken with flour, salt, and pepper, and pat in the coating. Heat the oil and garlic in a large nonstick skillet over medium-high heat until the oil is hot but not smoking. Discard the garlicup Add a single layer of chicken pieces to the skillet, increase the heat to high, and saute about 1 minute on each side or until golden brown. Transfer the cooked chicken to a platter and cover loosely to keep warm. Saute the remaining chicken and transfer it to the platter. Add the peppers, wine, and lemon juice to the skillet and cook, covered, over medium-low heat 5 minutes, or until the peppers are slightly softened. Uncover and cook over high heat 5 minutes to reduce the sauce to about 2 tablespoon Stir together the stock and cornstarch, then stir this mixture into the sauce. Bring to a boil and cook 1 minute. Stir in the parsley. Pour the sauce and peppers over the chicken and garnish with the reserved lemon slices. Makes 4 servings Nutritional information per serving: calories, 228; total fat, 8 g; saturated fat, 2 g; cholesterol, 70 mg; sodium, 217 mg. Recipes from The Wellness Lowfat Cookbook by the Editors of The Wellness Cooking School and The University of California at Berkeley Wellness Letter (Rebus, Incup, copyright 1993 by Health Letter Associates). Recipe by: Good Morning America
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|Serving Size: 1 Serving (1301g)|
|Recipe Makes: 1|
|Calories from Fat: 247 (23%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 464.2mg||143 %|
|Sodium 699.4mg||24 %|
|Potassium 2524.5mg||66 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 39.8g|
|Protein 150.7g||215 %|
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Calories per serving: 1065
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