6 boneless, skinless chicken breasts
2 onions, sliced
2 tbsp. Dijon mustard
1 c. white wine
1 bay leaf
1/4 tsp. thyme
1/4 tsp. lemon pepper
1/8 tsp. garlic powder
1/2 c. low sodium chicken broth
12 oz. can evaporated skim milk
2 tbsp. cornstarch
1 green onion, chopped
Hot rice or pasta

In a large non-stick skillet treated with a non-stick spray, lightly brown the chicken on both sides. Layer the onions over the chicken.

In a small bowl, combine the white wine, bay leaf, thyme, lemon pepper and garlic powder. Pour over the chicken and onions. Cover and simmer for 30 minutes over low heat.

Combine the low sodium chicken broth, evaporated milk and cornstarch. Pour over the chicken and onions, stirring until thickened. Add the green onions and continue to cook for 5 minutes. Serve over hot rice or pasta.

This recipe may also be prepared with chicken cut into strips, or by using a whole, cut up chicken with the skin removed.