Ingredients
- 2 chicken breast (boneless)
- 1/2 chives (minced)
- 4 oz pearl onions
- 1/4 c wine (white)
- 4 oz mushrooms
- 4 t low fat margarine
- 1 t all purpose flour
- 1 t parsley (chopped fresh)
- 1/8 t garlic powder
- 1/8 t leaf thyme (dried)
- 1/8 t lemon pepper
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.
