Directions

1. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper.
2. 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.
3. 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.
4. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme.
5. 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.