Name: Coq Au Vin
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

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Paul David Tripp

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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