| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-cal, Chicken | 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 |
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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