Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Chicken Thighs With Marsala-Mushroom

List of Ingredients




Chicken Thighs With Marsala-Mushroom Cream Sauce Over Noodles

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.

1/4 cup sun-dried tomatoes, packed without oil (about 12)
1 cup boiling water
4 (6-ounce) chicken thighs, skinned
1/2 teaspoon salt, divided
1/4 teaspoon ground 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, low-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



Recipe



In a medium bowl, combine boiling water and sun-dried tomatoes; let stand 15 minutes. Drain and chop.

Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet over medium-high heat, heat olive oil. Add chicken; sauté 5 minutes, turning once. Remove chicken from pan.

Reduce heat to medium-low. Add remaining salt and pepper and mushrooms; sauté 2 minutes. Add thyme, garlic and bay leaf; sauté 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.

Add 1 tablespoon wine and half-and-half; bring to a boil. Discard bay leaf. Sprinkle with parsley. Serve over noodles.

Makes 4 servings, each 333 calories, 10.2 grams fat, 31.5 grams protein, 28.5 grams carbohydrates, 3.4 grams fiber, 137 milligrams cholesterol, 4.8 milligrams iron, 583 milligrams sodium, 63 milligrams calcium.