Serves: 4

Recipe ingredients
4 boned and skinned chicken breast halves
1 Tbsp. flour
4 shallots — thinly sliced
1/4 pound mushrooms — thinly sliced
2 Tbsp. margarine
1 Tbsp. rosemary
1/4 cup white wine
1/2 cup nonfat chicken broth
2 Tbsp. chopped fresh parsley

Recipe directions
Place boneless chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm. Melt 2 tablespoons of margarine in a saucepan; add the thinly sliced shallots and cook over low heat for about 3 minutes. Add mushrooms and cook for another 2 minutes. Stir occasionally. Add flour and stir. Add wine and chicken stock. Cook, and as sauce thickens, stir. Add the rosemary. Spray a skillet with nonstick spray. Add the chicken fillets and saute on both sides.   Total cooking time for chicken should be about 5 minutes. Remove to warmed plates, spoon sauce over chicken and top with parsley.