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.
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