Chicken Thighs Marengo

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Title: Chicken Thighs Marengo
Categories: Low-cal, Poultry
Yield: 6 servings

6 x Chicken thighs(2 lb),skinned 1/2 ts Salt
1/4 ts Pepper 2 ts Olive oil
1 c Sliced fresh mushrooms 4 x Green onions, sliced
1 x Clove garlic, minced 1/2 c Dry white wine (or chablis)
1/4 ts Dried whole thyme 2 x Med tomatoes, cut in wedges
1 tb 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,
18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg
iron, 262 mg sodium, 20 mg calcium.

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