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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I got this recipe off of the internet somewhere. It sounded good, so, I made it. The family loved it!! Very easy to make. I didn't have pearl onions so I just chopped up a regular cooking onion. Ingredients:
6 boneless chicken breasts |
1/4 teaspoon garlic powder |
1/4 teaspoon lemon pepper |
1 1/2 tablespoons chopped fresh parsley |
6 ounces mushrooms, sliced |
1/2 cup white wine |
6 teaspoons low-fat margarine |
1/4 teaspoon dried leaf thyme |
1 teaspoon minced chives |
1 1/2 tablespoons all-purpose flour |
6 ounces white pearl onions |
Directions:
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.
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