1\/4 C. flour
\n1 tsp. salt
\n1 tsp. pepper
\n1\/4 tsp. paprika
\n6 boneless, skinless chicken breast halves
\n2 T. Brummel and Brown Yogurt Spread (margarine)
\n1\/2 T. minced garlic
\n1 large lemon, juiced
\n1 large lime, juiced
\n2 C. fresh sliced mushrooms
\n1 green onion, sliced
\n1\/4 C. white wine, optional<\/p>\n
Mix flour, salt, pepper and paprika in plastic bag. Add chicken three pieces at a time and shake well to coat. Brown chicken in skillet in melted yogurt spread (or margarine). When browned, add garlic and juice. When juice is almost gone add mushrooms and saut\u00e9 for approximately 5 minutes. Add green onions and wine, if desired and cook approximately 15 minutes, until chicken is no longer pink and mushrooms have browned. Serve with rice or fresh vegetables.<\/p>\n
Yield: 6 Servings<\/p>\n
Calories: 165
\nFat: 3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. flour 1 tsp. salt 1 tsp. pepper 1\/4 tsp. paprika 6 boneless, skinless chicken breast halves 2 T. Brummel and Brown Yogurt Spread (margarine) 1\/2 T. minced garlic 1 large lemon, juiced 1 large lime, juiced 2 C. fresh sliced mushrooms 1 green onion, sliced 1\/4 C. white wine, optional Mix flour, salt, pepper and paprika in plastic bag. Add chicken three pieces at a time and shake well to coat. Brown chicken in skillet in melted yogurt…<\/p>\n