Pour dressing over chicken in shallow dish; turn to evenly coat both sides of all thighs. Refrigerate 2 hours to marinate.
Remove chicken from marinade; discard marinade. Place flour in pie plate. Dip chicken, 1 thigh at a time, into flour, turning to evenly coat both sides of each thigh with flour. Shake gently to remove excess flour.
Heat oil in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove from skillet. Drain oil from skillet; discard oil. Add chicken broth and garlic to skillet; bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Return chicken to skillet. Cover; simmer on medium-low heat 30 min. or until chicken is done (165°F).
Stir in mushrooms; simmer, uncovered, 10 min., stirring occasionally. Add onions, snow peas, lemon zest and juice; cook 5 min. or until heated through, stirring occasionally. Sprinkle with parsley.
For a thinner sauce, add up to 1 cup additional chicken broth until sauce is of desired consistency..
Substitute fresh green beans or peas for the snow peas.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.