Recipe

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• 6 boneless chicken breasts
• 1/4 tsp garlic powder
• 1/4 tsp lemon pepper
• 1 1/2 tbsp chopped fresh parsley
• 6 oz mushrooms, sliced
• 1/2 cup white wine
• 6 tsp low-fat margarine
• 1/4 tsp dried leaf thyme
• 1 tsp minced chives
• 1 1/2 tbsp all-purpose flour
• 6 oz white pearl onions

• 1 Preheat oven to 350°F Rinse chicken and pat dry.
• 2 Melt 2t margarine in a large non-stick skillet over medium heat.
• 3 Add garlic powder and herbs; stir together 30 seconds.
• 4 Dredge chicken in flour.
• 5 Add to skillet and cook until brown on both sides.
• 6 Remove to a small casserole; set aside.
• 7 Add remaining 2t margarine to skillet.
• 8 Add mushrooms and onions; saute until golden.
• 9 Add to casserole.
• 10 Pour wine into skillet and scrape up browned pieces.
• 11 Pour over chicken.
• 12 Bake, covered, 50 to 60 minute or until tender.