- 1 tbsp. coarsely ground white pepper
- 1 tsp. coarsely ground black pepper
- 4 (5 oz.) thin-sliced chicken breast cutlets
- 4 tsp. extra-virgin olive oil
- 1 cup lower-sodium chicken broth
- 2 tbsp. fresh lemon juice
- 2 tbsp. reduced-fat cream cheese (1 oz.) cut into small pieces
Makes 4 Servings
- In a shallow bowl or plate, combine the white and black pepper. Coat both sides of the cutlets lightly with the pepper mixture, pressing it in to be sure it adheres. Season both sides of the cutlets lightly with salt.
- In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until lightly browned and cooked through but still juicy, about 3 minutes per side. Transfer chicken to a plate and cover to keep warm.
- Add the broth and the lemon juice to the skillet and bring to a boil over high heat. Boil until reduced by half, 3-4 minutes.
- Remove the pan from the heat and whisk in the cream cheese until it melts. Transfer the chicken to 4 plates and top each with about 3 tablespoons of sauce.
WW POINTS VALUE: 6 pts.
Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I like to call elegant fast food. This dish is what you would find in a sophisticated restaurant because of the flavors. The peppers make the dish spicy. The sauce on this chicken is to die for. It's very simple and flavorful. If you don't have chicken broth on hand, use white wine instead and it will still be delicious but may affect the points value. I also highly recommend seasoning the chicken with minced garlic because garlic always makes everything better. I also recommend using a savory flavored cream cheese for a more bold flavor.