Renal And Diabetic Chicken Breast Diane(Special Diet)

• 4 large chicken breast halves
• 1/4 to 1/2 tsp. lemon pepper
• 2 Tbsp. olive oil
• 3 Tbsp. chopped green onions
• juice from 1/2 lemon
• 2 Tbsp. wine or brandy
• 3 Tbsp. parsley
• 2 tsp. Dijon mustard
• 1/4 c. low sodium chicken broth

1. Place chicken breasts between sheet of waxed paper.
2. Pound slightly with mallet.
3. Sprinkle with lemon pepper.
4. Heat 1 tablespoon of oil in large skillet.
5. Cook chicken over heat, browning on each side.
6. Add onions, lemon juice and wine and parsley with mustard.
7. Place in a hot 400u0b0 oven.
8. Cook for 15 minutes or until tender.
9. While cooking add low sodium chicken broth.
10. Serve with low sodium vegetable and garden salad.

chicken breast halves, lemon pepper, olive oil, green onions, lemon, wine, parsley, mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=689802 (may not work)