6 chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sliced fresh mushrooms
4 green onions, sliced
1 clove garlic, minced
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 medium tomatoes cut into wedges
1 tablespoon minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry and sprinkle with salt and pepper.
Coat a large skillet with vegetable oil spray and place over medium-high heat. When skillet is hot, add chicken; cook 2 to 3 minutes on each side until chicken turns a light brown. Remove chicken from skillet and drain on paper towels.
Wipe skillet dry, spray again with nonstick spray and let heat again. Add mushrooms and cook two minutes, stirring frequently. Remove mushrooms from skillet and set aside.
Again, spray skillet with nonstick cooking spray. Add green onions and garlic; saute one minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to boil. Reduce heat, cover and simmer 25 minutes. Add reserved mushrooms and tomato wedges. Simmer two minutes more or until thoroughly heated. Sprinkle with parsley and serve.
Recipe makes 6 servings.
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