Source: Enlitened Kosher Cooking by Nechama Cohen

Chicken breast sauteed in a lemony wine sauce, served on a bed of greens.

Servings

1.5 lb boneless skinless chicken breasts , partially frozen
1 tbsp canola oil
1 cooking spray
2 cup white wine (dry)
1 tbsp sweetener (sugar substitute) (equal to 1 tbsp sugar)
1 fresh lemons , juiced
1 pinch salt and pepper , or to taste
2 tbsp whole wheat flour (or soy flour)
2 cup fresh watercress, chopped , stems discarded (1 bunch)
1 Greens, radicchio, fresh , large head, leaves separated
1 medium lemons , sliced

1 Using a sharp knife, slice each chicken breast diagonally into 1/2-inch thick pieces. Pound the pieces in a plastic bag until they are 1/4-inch thick.
2 Heat oil and spray in a large non-stick skillet. Add half the chicken. Cook over medium heat until barely done, about 1 minute per side; they will not be white in all places.
3 Transfer the chicken pieces to a plate and repeat with the rest of the chicken, adding spray if necessary.
4 Using the same skillet and lowering the heat, carefully add wine, sugar substitute and lemon juice to the skillet, season with salt and pepper. Raise the heat and bring to a boil. Remove from heat and allow to cool.
5 Remove 1/2 cup of the cooled lemon juice mixture and stir in flour until dissolved. Return this mixture to the skillet.
6 Return chicken to skillet and cook, stirring constantly, until the slices are completely white, about 5 minutes.
7 Line a platter with the watercress and radicchio, and arrange the chicken slices on top. Garnish with the remaining sauce and lemon slices and serve immediately.

Great flavor and low in carbohydrates.