Instructions: Rinse the chicken, remove all visible fat, dry throughly. Flatten slightly with the heel of your hand to attain uniform thickness for even cooking.

Heat the olive oil in a 10" non-stick skillet. Saute the chicken for 3 minutes each side, or until just firm to the touch. Remove chicken from pan and keep warm. Using the same skillet, saute the green onions until translucent. Add mushrooms and cook for 2 minutes. Stir in the lemon juice and boil til most of the liquid has evaporated. Stir in the soft margarine.

Spoon this mixture over the chicken and sprinkle parsley on top.

Serves 2

(To bring the fat down even further, I spray the skillet with cooking spray rather than use olive oil, and substitute 1 tsp. olive oil for the margarine. This makes the sauce a bit thin, but it really does bring down the fat content, eliminates the saturated fat altogether, and tastes better too.)

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