Ingredients 2 Boneless Chicken Breasts 1 tb Chopped Fresh Parsley 4 ts Low Fat Margarine 1 tb All-Purpose Flour 1/8 ts Garlic Powder 4 oz Mushrooms, Sliced 1/8 ts Dried Leaf Thyme 4 oz Pearl Onions 1/8 ts Lemon Pepper 1/4 c White Wine 1/2 ts Minced Chives

Preheat oven to 350øF. Rinse chicken and pat dry. Melt 2 t 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 2 t 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.

Makes 4 servings.