1/4 C. flour
3 t. paprika
1/4 t. salt
4 boneless, skinless chicken breast halves
1 T. oil
1/2 C. dry white wine
1 T. tomato paste
1 t. herbes de provence
2 (8oz) pkg sliced mushrooms
1 C. frozen small whole onions, thawed
1. In large resealable bag combine flour, paprika and salt; mix well. Add chicken to bag; seal. Shake to coat chicken.
2. Heat oil in large nonstick skillet over medium-high heat. Remove chicken from flour mixture. Discard excess flour mixture. Add chicken to skillet; cook chicken about 9 minutes, turning once.
3. Add wine, tomato paste and herbes de provence; blend well. Stir in mushrooms and onions. Reduce heat; cover and simmer 20-25 minutes or until chicken is fork-tender and juices run clear, stirring once. Uncover; cook 3-5 minutes or until sauce is slightly thickened.
Cal 250, 7g Fat, 240mg sodium, carb 16g, protein 31g.