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.