Coq Au Vin II

• 2 boneless chicken breasts, hav
• 4 teaspoons low-fat margarine
• 18 teaspoon garlic powder
• 18 teaspoon dried leaf thyme
• 18 teaspoon lemon pepper
• 12 teaspoon chives, Minced
• 1 tablespoon fresh parsley, Chopped
• 1 tablespoon all-purpose flour
• 4 ounces mushrooms, sliced
• 4 ounces white pearl onions
• 14 cup white wine

1. Preheat oven to 350F.
2. Rinse chicken and pat dry.
3. Melt 2t 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 2t 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 min.
14. or until tender.

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

Taken from www.food.com/recipe/coq-au-vin-ii-7706 (may not work)