Coq Au Vin

• 6 boneless chicken breasts
• 14 teaspoon garlic powder
• 14 teaspoon lemon pepper
• 1 12 tablespoons chopped fresh parsley
• 6 ounces mushrooms, sliced
• 12 cup white wine
• 6 teaspoons low-fat margarine
• 14 teaspoon dried leaf thyme
• 1 teaspoon minced chives
• 1 12 tablespoons all-purpose flour
• 6 ounces white pearl onions

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

chicken breasts, garlic, lemon pepper, parsley, mushrooms, white wine, lowfat margarine, dried leaf thyme, chives, flour, white pearl

Taken from www.food.com/recipe/coq-au-vin-102898 (may not work)