Chicken Thighs with Marsala-Mushroom Cream Sauce Over Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sun-dried tomatoes, shiitake mushrooms, and Marsala wine give this sauce a rich, robust flavor. While the sun-dried tomatoes are rehydrating, prepare the rest of the ingredients. Ingredients:
1/4 cup sun-dried tomatoes, packed without oil (about 12) |
4 (6-ounce) chicken thighs, skinned |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
2 teaspoons olive oil |
2 cups quartered button mushrooms (about 4 ounces) |
1 1/2 cups sliced fresh shiitake mushroom caps (about 3 ounces) |
1/2 teaspoon dried thyme |
1 garlic clove, minced |
1 bay leaf |
1/3 cup fat-free, less-sodium chicken broth |
5 tablespoons marsala wine, divided |
3 tablespoons half-and-half |
4 teaspoons chopped fresh parsley |
2 cups hot cooked wide egg noodles (about 1 1/2 cups uncooked) |
Directions:
1. Combine boiling water and the sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chicken, and sauté 5 minutes, turning once. Remove chicken from pan.
3. Reduce heat to medium-low. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 2 minutes. Add thyme, garlic, and bay leaf; sauté for 30 seconds. Return chicken to pan. Add sun-dried tomatoes, broth, and 1/4 cup wine. Cover, reduce heat, and simmer 25 minutes, turning chicken once.
4. Add 1 tablespoon wine and half-and-half, and bring to a boil. Discard bay leaf. Sprinkle with parsley. Serve over noodles.
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