Chicken thighs marengo

Yield: 6 servings

Measure Ingredient
6 xes Chicken Thighs(2 lb),skinned
½ teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Olive oil
1 cup Sliced fresh Mushrooms
4 xes Green onions, sliced
1 x Clove Garlic, minced
½ cup Dry White Wine (or Chablis)
¼ teaspoon Dried whole Thyme
2 xes Med tomatoes, cut in wedges
1 tablespoon Minced fresh parsley

Trim excess fat from chicken. Rinse chicken with cold water, pat dry.

Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels.

Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated.

Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories, 18⅗ g protein, 9⅕ g fat, 3.9 g carbohydrates 65 g cholesterol, 1⅖ mg iron, 262 mg sodium, 20 mg calcium.

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