Recipe: Chicken with Carbonara Sauce

Title: Chicken with Carbonara Sauce
Categories: Poultry, Lowcal
Yield: 4 servings

2 ts MARGARINE 4 tb HALF & HALF
2 ts OLIVE OR VEGETABLE OIL 6 ea LARGE PITTED BLACK OLIVES
4 ea THIN CHICKEN CUTLETS 1/4 LB. 2 tb GRATED PARMESAN CHEESE
1 ts ONION POWDER 2 ea SLICE CRISP FRIED BACON
1/2 c EVAPORATED SKIMMED MILK 2 ea DASH WHITE PEPPER

IN A 10" NONSTICK SKILLET, COMBINE MARGARINE AND OIL AND HEAT UNTIL MELTED.
ADD CHICKEN AND COOK OVER MEDIUM HEAT, TURNING ONCE, UNTIL COOKED THROUGH
AND LIGHTLY BROWNED, 2 TO 3 MINUTES PER SIDE. TRANSFER TO A PLATE AND SET
ASIDE. IN THE SAME SKILLET, COOK MILK, ONION POWDER, HALF & HALF AND JUICES
FROM CHICKEN UNTIL SMALL BUBBLES APPEAR. STIR IN REMAINING INGREDIENTS
AND COOK UNTIL CHEESE MELTS AND MIXTURE THICKENS, 1 TO 2 MINUTES. RETURN
CHICKEN TO THE SKILLET AND COOK UNTIL CHICKEN IS HEATED THROUGH, 1 TO 2
MINUTES LONGER.
EACH SERVING PROVIDES: 3 PROTEIN EXCHANGES, 1/2 VEGETABLE EXCHANGES,