Chicken Thighs Marengo

Ingredients

 * 6 x chicken thighs(2 lb), skinned
 * 1/4 tsp pepper
 * 1 cup sliced fresh mushrooms
 * clove garlic, minced
 * 1/4 tsp dried whole thyme
 * 1 tbsp minced fresh parsley
 * 1/2 tsp salt
 * 2 tsp olive oil
 * 4 x green onions, sliced
 * 1/2 cup dry white wine (or chablis)
 * 2 x med tomatoes, cut in wedges

Directions
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