1 c. chopped onion
1 c. sliced mushrooms
2 tbsp. chicken broth
1/2 c. dry white wine
1 chicken breast, skinned 3/4 lb., cook before adding to recipe
1/3 c. nonfat powdered milk
2 tbsp. cornstarch
1 c. cold defatted chicken broth
1/2 c. frozen peas
1/2 c. quartered artichoke hearts
1 tbsp. lemon peel
2 tbsp. parsley
1 pkg. whole wheat fettuccine or brown rice

1. Cook onions and then the mushrooms in 2 tablespoons of chicken broth. Add wine and add chicken pieces.

2. Blend nonfat dry milk, 1 cup of cold chicken stock and cornstarch. Add onion/mushroom mixture. Cook until thickened.

3. Add peas, artichoke hearts, lemon peel and parsley. Simmer for about 5 minutes or until heated through.

4. Serve over brown rice, pasta or Japanese potato pasta.