Recipe for Chicken with Carbonara Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tsp MARGARINE
2 tsp OLIVE OR VEGETABLE OIL
4 x THIN CHICKEN CUTLETS 1/4 LB.
1 tsp ONION POWDER
1/2 cup EVAPORATED SKIMMED MILK
4 tbl HALF & HALF
6 x LARGE PITTED BLACK OLIVES
2 tbl GRATED PARMESAN CHEESE
2 x SLICE CRISP FRIED BACON
Instructions:
Instructions: 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.

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