Coq Au Vin

2 ea Boneless chicken breast, hav

4 t Low fat margarine

1/8 t Garlic powder

1/8 t Dried leaf thyme

1/8 t Lemon pepper

1/2 t Minced chives

1 T Chopped fresh parsley

1 T All purpose flour

4 oz Mushrooms, sliced

4 oz Pearl onions

1/4 c White wine

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.