Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Rinse chicken and pat dry.
  3. Melt 2 tsp margarine in a large non-stick skillet over medium heat.
  4. Add garlic powder and herbs; stir together 30 seconds.
  5. Dredge chicken in flour.
  6. Add to skillet and cook until brown on both sides.
  7. Remove to a small casserole; set aside.
  8. Add remaining 2 tsp margarine to skillet.
  9. Add mushrooms and onions; saute until golden.
  10. Add to casserole.
  11. Pour wine into skillet and scrape up browned pieces.
  12. Pour over chicken.
  13. Bake, covered, 50 to 60 minutes or until tender.

Nutritional information Edit

  • Calories: 193 | fat: 5g

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