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.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)