2 lg. chicken breasts, boneless (halves)
3 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
Vegetable cooking spray
2 tbsp. vegetable oil
1/2 c. Chablis white wine, or chicken broth
2 tbsp. lemon juice
4-5 green onions, thin sliced
1/4 lb. fresh mushrooms, sliced

Cut chicken into 1/2 x 2 inch pieces. Combine flour, salt and pepper; dredge chicken in flour mixture.

Coat a large non-stick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook until the pinkness is gone. Add onions and mushrooms and cook for an additional 2 minutes, stirring to get onions and mushrooms heated through.

Add wine (chicken broth) and lemon juice to skillet; bring to a boil. Reduce heat, and simmer 1 to 2 minutes or until sauce is slightly thickened. Serve over a bed of brown rice. Serve immediately.

(About 200 calories per serving, excluding rice. 1/2 cup serving of cooked rice averages about 130 calories.) Serves 2.