Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 x Chicken Thighs(2 lb),skinned 1 x Clove Garlic, minced
1/2 t Salt 1/2 c Dry White Wine (or Chablis)
1/4 t Pepper 1/4 t Dried whole Thyme
2 t Olive oil 2 x Med tomatoes, cut in wedges
1 c Sliced fresh Mushrooms 1 T Minced fresh parsley
4 x Green onions, sliced

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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