3 whole chicken breasts, cut in half, skin & fat removed
1 tbsp. oil
3 onions, quartered
1 can (8 oz.) sliced mushrooms, undrained
1/2 c. dry white wine
2 tbsp. chopped fresh parsley
1/2 bay leaf
3/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/2 c. water
2 c. sliced carrots

Brown chicken in oil. Drain off fat. Add remaining ingredients to skillet. Cover and simmer over low heat for 30 minutes or until chicken is tender, adding more water if needed.

Remove cover and continue cooking until most of the liquid has evaporated and mixture is thick.

Makes 6 servings (153 calories each).