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CHICKEN THIGHS MARENGO

Category:    Low-cal, Chicken
Yield:6 servings
 
      6 x  Chicken Thighs(2 lb),skinned        1 x  Clove Garlic, minced
    1/2 ts Salt                              1/2 c  Dry White Wine (or Chablis)
    1/4 ts Pepper                            1/4 ts Dried whole Thyme
      2 ts Olive oil                           2 x  Med tomatoes, cut in wedges
      1 c  Sliced fresh Mushrooms              1 tb Minced fresh parsley
      4 x  Green onions, sliced           
 
   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.
 

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