Chicken with Mustard and Wine Sauce
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
1 x 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
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
1 x 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
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.