Serves: 4
Total Calories: 181

2 tablespoons margarine safflower
2 tablespoons safflower oil
1/2 pound mushrooms fresh, washed and sliced
1 onion small, minced
2 cloves garlic minced
2 cups tomatoes peeled, seeded, and chopped
1/4 cup vermouth
Salt and freshly ground pepper to taste
1/4 teaspoon tarragon dried, crushed
1/4 teaspoon thyme dried, crushed
1/4 teaspoon marjoram dried, crushed
2 chicken breasts whole, skinned and boned

In a large skillet, heat 1 tablespoon margarine and 1 tablespoon safflower oil to almost smoking. Sauté mushrooms over high heat for 3 minutes, stirring. Add onion and garlic continue to stir-fry for 5 minutes. Add tomatoes, vermouth, salt, pepper, tarragon, thyme, and marjoram bring to boil. Reduce heat cover and simmer for 20 minutes. Cut each whole chicken breast in half, then again in half, diagonally. Place each quarter between 2 thicknesses of waxed paper hit firmly with the bottom of a heavy saucepan 2 or 3 times to flatten to 1/4 -inch thickness. Heat remaining 1 tablespoon each margarine and oil in large skillet sauté meat, a few pieces at a time, until cooked through and lightly golden, about 5 minutes. Sprinkle lightly with salt and pepper. Remove and place on hot platter. Cover with sauce and serve immediately with Homemade Noodles

Nutritional Facts:

Serves: 4
Total Calories: 181
Calories from Fat: 86

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