Chicken Thighs Marengo

Title: Chicken Thighs Marengo
Categories: Low Fat Chicken
Yield: 6 servings

6 x Chicken Thighs, Skinned
Clove Garlic, Minced
1/2 ts Salt
1/2 c Dry White Wine
1/4 ts Pepper
1/4 ts Dried Whole Thyme
2 ts Olive Oil
2 md Tomatoes, Cut In Wedges
1 c Sliced Fresh Mushrooms
1 tb 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 medium high heat until hot. Add chicken to skillet cook 2-3 minutes on each side until lightly brow ned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray place over medium high heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over medium high 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.