2 Boneless chicken breast, hav
4 ts Low fat margarine
1/8 ts Garlic powder
1/8 ts Dried leaf thyme
1/8 ts Lemon pepper
1/2 ts Minced chives
1 tb Chopped fresh parsley
1 tb All purpose flour
4 oz Mushrooms, sliced
4 oz Pearl onions
1/4 c White wine
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine
in a large non-stick skillet over medium heat. Add garlic powder and
herbs; stir together 30 seconds. Dredge chicken in flour. Add to
skillet and cook until brown on both sides. Remove to a small
casserole; set aside. Add remaining 2t margarine to skillet. Add
mushrooms and onions; saute until golden. Add to casserole. Pour
wine into skillet and scrape up browned pieces. Pour over chicken.
Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.
