ROSEMARY & CHILI CHICKEN CUTLETS

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES

½ cup dry white wine

1 tsp chopped fresh rosemary

¼ to ½ tsp hot pepper flakes

1 tsp lemon zest

1 clove garlic, finely grated or pressed boneless skinless chicken breasts (about 450 g total)

¼ tsp salt

1 tbsp olive oil

3 tbsp cold butter, cut in cubes

In bowl, stir together wine, rosemary, hot pepper flakes to taste, lemon zest and garlic.

Place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets; repeat with remaining breast. Using meat mallet or bottom of heavy pan, flatten chicken to even thickness. Sprinkle each with salt.

In nonstick skillet, heat oil over high heat; cook chicken, turning once, until golden brown, 5 to 8 minutes. Transfer chicken to warmed plate; tent with foil. 2 Reduce heat to medium; add wine mixture. Cook, scraping bottom of pan, until wine is reduced by half, 2 to 3 minutes. Remove from heat; gradually swirl in butter until blended. Drizzle sauce over chicken. Serve with mashed potatoes or rice and green salad.

PER SERVING about 250 cal, 26 g pro, 14 g total fat (6 g sat. fat), 1 g carb (trace dietary fibre, trace sugar), 88 mg chol, 269 mg sodium, 356 mg potassium. % RDI: 1% calcium, 4% iron, 8% vit A, 3% vit C, 1% folate.