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Chicken Thighs Marengo

Recipe

Title:

Chicken Thighs Marengo

Categories:

Low-cal, Poultry

Yield:

6 servings

Ingredients

• 6 x Chicken thighs(2 lb),skinned
• 1/2 ts Salt
• 1/4 ts Pepper
• 2 ts Olive oil
• 1 c Sliced fresh mushrooms
• 4 x Green onions, sliced
• 1 x Clove garlic, minced
• 1/2 c Dry white wine (or chablis)
• 1/4 ts Dried whole thyme
• 2 x Med tomatoes, cut in wedges
• 1 tb Minced fresh parsley

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.
22. PER SERVING: 175 calories, 18.6
23. g protein, 9.2
24. g fat, 3.9
25. g carbohydrates 65 g cholesterol, 1.4
26. mg iron, 262 mg sodium, 20 mg calcium.

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