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
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.