Ingredients:
2 boneless chicken breast, hav
4 Teaspoon(s) low fat margarine
1/8 Teaspoon(s) dried leaf thyme
1/2 Teaspoon(s) minced chives
1/16 Cup(s) chopped fresh parsley
1/16 Cup(s) all purpose flour
1/4 Pound(s) mushrooms, sliced
4 Ounce(s) pearl onions
12 Teaspoon(s) white wine |
Directions: 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.
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