- 10½-Inch cover skillet
- Filet knife
- 1/3 of Cup of brandy
- ½ cup evaporated skim milk
- 1 ½ teaspoons of fresh and grated Parmesan cheese,
- salt and pepper to taste
- 1/8 teaspoon of yellow lemon juice
- 2 chicken breasts, boneless and Skinless (3 ounces each)
Put brandy in the 10 ½” skillet and warm on medium-high heat for approximately 30 seconds. Add the evaporated milk and let it cook for 4 minutes. Add the Parmesan cheese, mix well. Add salt, pepper and lemon juice. Pour the sauce into a bowl and set aside.
Preheat the pan to medium-high temperature for 3 minutes, add the chicken previously seasoned with salt and pepper. Place the lid on the skillet and leave it ajar. Cook the chicken for about 5 minutes on both sides. Cover completely, and cook with the valve Redi – Temp open on medium temperature. When the valve whistles, close it and cook for 3 minutes more. Turn off the heat. With the filet knife, cut the chicken into strips of quarter of an inch. Pour sauce on sliced chicken breasts; serve.
Chef’s Note: This delicious dish only has 209 calories per serving!