PREPARATION: 45 minutes – Make 6 servings
EQUIPMENT: French chef knife, cutting board, Kitchen Machine food cutter, large sauté skillet
- 6 chicken thighs, skinned.
- 1 cup fresh mushrooms, sliced #4 blade (to slice, place sideways in the hopper)
- 4 green onions, chopped.
- 1 clove garlic, minced.
- ½ cup Chablis or other dry white wine
- 1 teaspoon fresh thyme chopped or ¼ teaspoon dried.
- 2 medium tomatoes cut into wedges.
- 1 tablespoon fresh parsley, chopped.
Preheat the Large Skillet over medium-high heat to 375ᵒF, for about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in the juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness, remove chicken to serving platter.
Reduce to medium heat 275ᵒF. Add mushrooms to skillet, and sweat down, stirring for 2-3 minutes. Remove mushrooms and set aside.
Add onions and garlic to pan and sauté until tender, 4-5 minutes. Deglaze skillet with wine, stir in thyme, return the chicken to the pan, and bring to a simmer over low heat 210ᵒF, cover, close the vent, and cook 15-20 minutes.
Add tomatoes, return the mushrooms to the Skillet, cover, close the vent, and cook 2-3 minutes.
To Serve: Place chicken breasts in six individual serving bowls, spoon tomato and mushroom mixture over chicken, top with chopped parsley, and serve.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 136; Fat Grams 6; Carbohydrate Grams 3; Protein Grams 14; Cholesterol mg 49; Sodium mg 52.
THE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 6; Sodium Points 2; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 5.