Chicken Thighs Marengo

Ingredients

 * 6 chicken thighs (2 lbs), skinned
 * ¼ tsp pepper
 * 1 cup sliced fresh mushrooms
 * clove garlic, minced
 * ¼ tsp dried whole thyme
 * 1 tbsp minced fresh parsley
 * ½ tsp salt
 * 2 tsp olive oil
 * 4 green onions, sliced
 * ½ cup dry white wine (or chablis)
 * 2 medium tomatoes, cut in wedges

Directions

 * 1) Trim excess fat from chicken.
 * 2) Rinse chicken with cold water, pat dry.
 * 3) Place in a shallow container.
 * 4) Sprinkle with salt and pepper.
 * 5) Coat a large skillet with cooking spray; add olive oil.
 * 6) Place over med-hi heat until hot.
 * 7) Add chicken to skillet; cook 2 – 3 minutes on each side until lightly browned.
 * 8) Remove chicken from skillet, and drain on paper towels.
 * 9) Wipe skillet dry with a paper towel.
 * 10) Recoat skillet with cooking spray; place over med-hi heat until hot.
 * 11) Add mushrooms and cook 2 minutes, stirring frequently.
 * 12) Remove mushrooms from skillet, and set aside.
 * 13) Recoat skillet with PAM.
 * 14) Place over med-hi heat until hot.
 * 15) Add green onions and garlic; saute 1 minute.
 * 16) Stir in wine and thyme.
 * 17) Add reserved chicken.
 * 18) Bring mixture to a boil.
 * 19) Cover; reduce heat, and simmer 25 minutes.
 * 20) Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated.
 * 21) Sprinkle with parsley, and serve immediately.

Nutritional information
Per serving:
 * 175 calories | 18.6g protein | 9.2g fat | 3.9g carbohydrates | 65g cholesterol | 1.4mg iron | 262mg sodium | 20mg calcium