Chicken and Mushrooms in Sauce

This yummy recipe was adapted from one that I found on Skinny Taste.
Ingredients:
16 oz uncooked boneless, skinless chicken breasts
2 tsp I can't believe it's not butter spread
2 tsp olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
16 oz sliced mushrooms
1 cup white grape juice
1 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Directions:
Cut chicken into bite-sized pieces and put into bowl. Add flour and stir until chicken is well coated. Melt 1 tsp butter and 1 tsp oil in pan. Add chicken and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Remove chicken and set aside.

Add additional tsp of butter and tsp of oil to pan. Add garlic, then mushrooms, salt, and pepper. Stir and cook until mushrooms are fully cooked. If you cover the pan, they will cook down faster.

When mushrooms are done, return chicken to the pan. Add juice, broth, and parsley; cover pan and simmer for about 4 minutes.

Serve over brown rice (that's why I added extra liquid, to make it juicy!) Makes 4 servings, 270 calories each. Brown rice will add additional calories.