| 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 |
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.
Serves: 4