This is wonderful. Make sure you use fresh cilantro. You'll really cheat your taste buds if you don't.

1 small onion, chopped (about 1/4 cup)
1 clove garlic, finely chopped
2 tablespoons margarine or butter
2 tablespoons vegetable oil (I used olive oil)
4 chicken breasts, boned, skinned and cut into 1-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons snipped cilantro

Cook and stir onion and garlic in margarine and oil in 10-inch skillet until onion is tender. Add chicken, salt and pepper. Cook and stir over med-high heat until done, about 5 minutes; stir in cilantro. Pour pan juices over chicken to serve. Garnish with lemon wedges if desired.

4 servings

Per Serving: Calories 250, Protein 26g, Carbs 1g, Fat 16g, Cholesterol 65mg, Sodium 660mg

Enjoy. It is wonderful. I served with a black bean and rice mixture cooked in Old El Paso enchilada sauce powder and a can of tomato sauce, Chi Chi's corn cake mix and green beans. YUMMY!