Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Olive oil or butter flavored 1/4 ts Pepper
-non stick spray 2 tb Chopped fresh chives
3/4 lb Sliced fresh mushrooms 2 tb Chopped fresh parsley
1 c Chopped onions 1/4 c Canned low-sodium chicken
6 4 oz. skinned, boned, .broth, undiluted
.chicken breast halves 3 tb Cognac or a Fine Brandy
1/4 ts Salt 1 tb Dijon mustard

1. Coat a large nonstick skillet with cooking spray; place over
medium-high heat until hot. Add mushrooms and onions; saute until
tender. Remove from skillet and set aside.

2. Place chicken between 2 sheets of heavy-duty plastic wrap, and
flatten until 1/4 inch thick, using a meat mallet or rolling pin.
Coat skillet with cooking spray; place over medium-high heat until
hot. Add chicken, and cook 4 minutes or until lightly browned. Turn
chicken, and spoon in reserved mushroom mixture over chicken.

3. Combine chives and remaining ingredients; (writers' note -- have a
little of the good brandy at this point ;) Pour over chicken. Reduce
heat and simmer 3 minutes or until chicken is tender. Transfer
chicken to a serving platter. Spoon mushroom mixture over chicken.

Yield: 6 servings (154 calories per serving)

Writers' Note: This is GREAT!!!!!!!

Per serving: Protein 27.7 gm; Fat 2.1gm (Saturated fat .4 gm);
Carbohydrate 4.9 gm; Fiber 1.2 gm; Cholesterol .66 mg; Iron 1.6 mg;
Calcium 22 mg.

Source: Cooking Light Cook Book, 1994 Typed in MM format by Linda
Fields, Cyberealm BBS 315-786-1120
Submitted By LINDA FIELDS On 01-11-95

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