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

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.