1 (1 1/2oz.) pkg. dried Porcini Mushrooms
1 C. Hot Water
2 tsp. Olive Oil
8 skinless, boneless Chicken Thighs (about 1 lb.)
1 tsp. Salt
1/2 tsp. Pepper
3 cloves Garlic, minced
3 T. minced fresh Parsley, divided
3/4 C. canned crushed Tomatoes
1/2 C. Chicken Broth
1/2 C. Water

Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes. Remove mushrooms with slotted spoon. Finely chop mushrooms, set aside. Strain the soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid. Heat oil in a large nonstick skillet over medium high skillet. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or unti browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 T. chopped parsley; cook 30 seconds, stirring constantly. Add mushrroms, stir briefly. Stir in the reserved soaking liquid, tomatoes, broth and water; bring to a simmer. Return chicken to pan and reduce heat to low. Cover and cook 10 minutes or until the chicken is done. Remove chicken and keep warm. Increase heat to medium high and cook until sauce is reduced to 1 C., about 5 minutes. Spoon sauce over chicken and sprinkle with remaining parsley.

Yield: 4 servings
Serving Size: 2 chicken thighs and 1/4 C. sauce

Calories: 263
Fat: 8.5g
Fiber: 3.5g