| 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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