Title: Chicken Thighs Marengo
Categories: Diet Poultry
Yield: 6 Servings
| 6 | x | Chicken thighs(2 lb),skinned |
| 1/4 | ts | Pepper |
| 1 | c | Sliced fresh mushrooms |
| | | Clove garlic, minced |
| 1/4 | ts | Dried whole thyme |
| 1 | tb | Minced fresh parsley |
| 1/2 | ts | Salt |
| 2 | ts | Olive oil |
| 4 | x | Green onions, sliced |
| 1/2 | c | Dry white wine (or chablis) |
| 2 | x | Med tomatoes, cut in wedges |
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.