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.


4 servings (serving size: 1 thigh, 1/4 cup sauce, and 1/2 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 333
Caloriesfromfat 28 %
Fat 10.2 g
Satfat 2.7 g
Monofat 4 g
Polyfat 2 g
Protein 31.5 g
Carbohydrate 28.5 g
Fiber 3.4 g
Cholesterol 137 mg
Iron 4.8 mg
Sodium 583 mg
Calcium 63 mg


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)


Combine boiling water and the sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop.

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.

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.

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

May 2001
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