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Chicken Thighs with Wild Mushroom Sauce and Noodles

Yield serves 4 (serving size: 2 thighs, 6 tablespoons mushrooms mixture,and 1 cup noodles)


  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • Cooking spray
  • 1 (8-ounce) package presliced button mushrooms
  • 8 skinless, boneless chicken thighs (about 24 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 4 cups hot cooked medium egg noodles (about 8 ounces uncooked)

Nutrition Information

  • calories 466
  • caloriesfromfat 18 %
  • fat 9.3 g
  • satfat 2.2 g
  • monofat 2.9 g
  • polyfat 2.4 g
  • protein 47.5 g
  • carbohydrate 45.5 g
  • fiber 3.6 g
  • cholesterol 194 mg
  • iron 6.7 mg
  • sodium 517 mg
  • calcium 53 mg

How to Make It

  1. Place broth in a microwave-safe bowl. Microwave on high 1 1/2 minutes or until broth comes to a boil; add porcini mushrooms. Cover and let stand 20 minutes or until tender. Strain broth mixture through a sieve into a bowl, reserving liquid. Chop porcini mushrooms.

  2. Heat a large skillet coated with cooking spray over medium heat. Add button mushrooms; sauté 5 minutes. Remove from skillet.

  3. Sprinkle chicken with salt and pepper. Heat skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Cover, reduce heat to medium, and cook 10 minutes or until chicken is done. Remove chicken from pan. Stir in reserved liquid, scraping pan to loosen browned bits; cook 1 minute. Add chicken and porcini and button mushrooms to pan; cook 1 minute or until thoroughly heated. Sprinkle with thyme and serve over noodles. Serving size: 2 thighs, 6 tablespoons mushroom mixture, and 1 cup noodles.