Yield: 6 servings
|6 xes||Chicken Thighs(2 lb),skinned|
|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.