• Servings: 4
• 3 lbs bone-in, skinless chicken parts
• 2 tablespoons lemon juice
• 1 garlic clove, crushed (or more if you are a huge garlic fan)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1/4 teaspoon thyme (I used basil instead)
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 cup dry white wine or chicken stock
• 1/4 lb fresh mushrooms, sliced
• nonstick cooking spray

1. Sprinkle chicken with lemon juice; rub with crushed garlic. (I had minced the garlic and put it all over the chicken). Combine ginger, dry mustard, thyme, poultry seasoning and salt; sprinkle over chicken
2. Coat a large skillet with nonstick cooking spray; place over low heat until hot. Add chicken and cook for 10 minutes. Turn chicken over; add wine or stock and mushrooms. Cover and simmer for 30 to 40 minutes or until tender.

A very tender result, and healthy too! I got the recipe from a cookbook titled Eat Well, Live Well, by Pamela Smith.