---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken Thighs Marengo
  Categories: Low-cal, Poultry
       Yield: 6 servings
  
       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.
  
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