Served as main course. Non-vegetarian dish.

2 Boneless Chicken Breast, halve

4 teaspoon Low fat Margarine

1/8 teaspoon Garlic powder

1/8 teaspoon Dried Leaf Thyme

1/8 teaspoon Lemon Pepper

1/2 teaspoon Minced Chives

1 Tablespoon Chopped fresh Parsley

1 Tablespoon All purpose Flour

4 oz Mushrooms, sliced

4 oz Pearl Onions

1/4 cup White Wine

Preheat oven to 350 degree F. 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 minutes or until tender.

Serves: 4

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