Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     skinless boneless chicken thighs -- (about 2-pounds)
  2          teaspoons  olive or vegetable oil
  10            ounces  mushrooms -- quartered
  1                     onion -- chopped
     1/2      teaspoon  salt
     1/4      teaspoon  dried oregano
     1/8      teaspoon  black pepper
  14            ounces  italian-style stewed tomatoes
     1/4           cup  dry white wine or water
  1                cup  long-grain rice -- cooked

Preparation:

In a nonstick pan, cook the chicken over medium-high heat, turning occasionally, until nicely browned. Transfer to a plate. Add the oil to the skillet. Cook the mushrooms, onion, salt, oregano and pepper in the oil until golden. Add the chicken, tomatoes and wine; bring to a boil. Cover, reduce the heat to low and simmer gently for 20 minutes or until the chicken is opaque. Remove the meat to a platter and keep warm. Boil the sauce for 3 minutes over high heat to thicken slightly; spoon on top of the chicken. Serve over the rice.

Nutritional Information:

197 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 272mg Sodium