1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
Directions
Mix first 4 ingredients; rub
over chicken.
Place a large skillet over
medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per
side; remove from pan. Remove all but 1 tablespoon drippings from pan.
In drippings, saute mushrooms
and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in
tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a
thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining
green onions.