Ingredients
- 2 chicken breast (boneless)
- 1/2 chives (minced)
- 95 gr pearl onions
- 60 ml wine (white)
- 40 gr mushrooms
- 20 gr low fat margarine
- 3 gr all purpose flour
- 1 gr parsley (chopped fresh)
- 1 gr garlic powder
- 1 gr leaf thyme (dried)
- 1 gr lemon pepper
Preheat oven to 180ºC . 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.
