Not really what you would call low-cal, but its so delicious that you won't mind a bit. Pair with rice or buttered noodles.
Preheat oven to 350 degrees. In a shallow dish, stir together flour, pepper, parsley, and dill. Rinse chicken breasts and pat dry. Dredge chicken in the flour mixture.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to 1-quart glass baking dish.
Add remaining butter to skillet and fry mushrooms and onion until wilted and lightly browned. Add garlic and cook for 1 minute. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
Cover dish and bake for 20 minutes. Remover cover, and sprinkle with cheese. Continue baking for 10 more minutes or until cheese is lightly browned and bubbly.