Rosemary Chicken and Mushrooms

Cut chicken into 1 1/2-inch cubes.

Spread lightly with mayonnaise and sprinkle with salt and lemon pepper.

Arrange chicken cubes in shallow layer in nonstick skillet and brown quickly over high heat, turning once.

Remove and set aside. Combine onions, wine, rosemary and mushrooms in skillet.

Cook and stir over high heat until most of liquid evaporates and onions and mushrooms begin to brown.

Return chicken to skillet and heat through.

Sprinkle with Parmesan cheese and serve over pasta.