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.

Recipe by Cooking Light May 2001

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

333 calories; calories from fat 28%; fat 10.2g; saturated fat 2.7g; mono fat 4g; poly fat 2g; protein 31.5g; carbohydrates 28.5g; fiber 3.4g; cholesterol 137mg; iron 4.8mg; sodium 583mg; calcium 63mg.