Ingredients

• 4 ea boneless, skinless, chicken breasts
• 1/2 C flour
• 1/2 ea sweet onion, sliced
• 2 C cremini mushrooms, sliced
• 1/2 C chicken stock
• 1/4 C dry white wine
• juice of 2 lemons
• rind of 2 lemons
• 1 T garlic, chopped
• parsley, chopped

Instructions

1. Season the chicken, coat with flour, then brown in olive oil. Finish in a 350-degree oven.
2. In the same pan, saute the onions and mushrooms in butter, then add the stock, wine, lemon juice, rind, and garlic and reduce by half. Melt 2 T butter into the sauce to finish.
3. Plate the chicken, dress with the sauce, garnish with the parsley and serve.

Adapted from Cooking with the Diabetic Chef, pg 46

Contributed by: Skip