Ingredients Edit

Directions Edit

  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 Edit

Per serving:

  • 175 calories | 18.6g protein | 9.2g fat | 3.9g carbohydrates | 65g cholesterol | 1.4mg iron | 262mg sodium | 20mg calcium
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