| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish, Low-cal | 4 | Servings | |
INGREDIENTS
| 2 | Boneless chicken breast, hav | |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Lemon pepper |
| 1 | tb | Chopped fresh parsley |
| 4 | oz | Mushrooms, sliced |
| 1/4 | c | White wine |
| 4 | ts | Low fat margarine |
| 1/8 | ts | Dried leaf thyme |
| 1/2 | ts | Minced chives |
| 1 | tb | All purpose flour |
| 4 | oz | Pearl onions |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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