1/4 tsp. Olive Oil
Cooking Spray
1 C. vertically sliced Onion
2 tsp. Garam Marsala
1/2 tsp. Salt
1/4 tsp. Curry Powder
8 Chicken Thighs, skinned (about 2 1/4 lb.)
1/4 C. dry Red Wine
2 T. Red Wine Vinegar
1 C. Chicken Broth
3 T. chopped fresh Parsley

Heat oil in a 12 inch skillet coated with cooking spray over medium high heat. Add onion, sauté 3 minutes. Remove from pan. Combine garam marsala, salt and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium high heat 4 minutes each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat and simmer 20 minutes or until chicken is done; stir in parsley.

Yield: 4 servings
Serving Size: 2 Thighs & 1/3 C. Sauce

Calories: 203
Fat: 6.7g
Fiber: 1.1g