Ingredients
6 chicken thighs(2 lb),skinned
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
1 cup sliced fresh mushrooms
4 green onions, sliced
1 clove garlic, minced
1/2 cup dry white wine (or chablis)
1/4 tsp dried whole thyme
2 med tomatoes, cut in wedges
1 tbsp minced fresh parsley
Directions
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.
Servings: 6 servings
Chicken Thighs Marengo Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
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We hope you enjoy this Chicken Thighs Marengo recipe.
