Chicken thighs marengo

6 servings

Ingredients

QuantityIngredient
6xesChicken Thighs(2 lb),skinned
½teaspoonSalt
¼teaspoonPepper
2teaspoonsOlive oil
1cupSliced fresh Mushrooms
4xesGreen onions, sliced
1xClove Garlic, minced
½cupDry White Wine (or Chablis)
¼teaspoonDried whole Thyme
2xesMed tomatoes, cut in wedges
1tablespoonMinced fresh parsley

Directions

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.