Ingredients

6 chicken thighs(2 lb.),skinned
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
1 C. sliced fresh mushrooms
4 green onions, sliced
1 clove garlic, minced
1/2 C. dry white wine (or chablis)
1/4 tsp. dried whole thyme
2 medium tomatoes, cut in wedges
1 Tbsp. minced fresh parsley

Cooking Instructions

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 medium-high heat until hot. Add chicken to skillet; cook for 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 medium-high heat until hot. Add mushrooms and cook for 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over medium-hi heat until hot. Add green onions and garlic; Saute for 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer for 25 minutes. Add reserved mushrooms and tomato wedges; simmer for 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)