\u00c2\u00a0<\/p>\n
1\/4 cup sun-dried tomatoes, packed without oil <\/span><\/span><\/p>\n 4 (6-ounce) chicken thighs, skinned<\/span><\/span><\/p>\n 1\/2 teaspoon salt, divided<\/span><\/span><\/p>\n 1\/4 teaspoon black pepper, divided<\/span><\/span><\/p>\n 2 teaspoons olive oil<\/span><\/span><\/p>\n 2 cups quartered button mushrooms <\/span><\/span><\/p>\n 1 1\/2 cups sliced fresh shiitake mushroom caps (about 3 ounces)<\/span><\/span><\/p>\n 1\/2 teaspoon dried thyme<\/span><\/span><\/p>\n 1-3 garlic clove, minced <\/span><\/span><\/p>\n 1 bay leaf<\/span><\/span><\/p>\n 1\/3 cup fat-free, less-sodium chicken broth<\/span><\/span><\/p>\n 5 tablespoons Marsala wine, divided<\/span><\/span><\/p>\n 3 tablespoons half-and-half <\/span><\/span><\/p>\n 4 teaspoons chopped fresh parsley<\/span><\/span><\/p>\n 2 cups hot cooked wide egg noodles <\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Combine boiling water and the sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop. <\/span><\/span>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 saut\u00c3\u00a9 5 minutes, turning once. Remove chicken from pan. Reduce heat to medium-low. Add 1\/4 teaspoon salt, 1\/8 teaspoon pepper, and mushrooms; saut\u00c3\u00a9 2 minutes. Add thyme, garlic, and bay leaf; saut\u00c3\u00a9 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. <\/span><\/span>Add 1 tablespoon wine and half-and-half, and bring to a boil. Discard bay leaf. Sprinkle with parsley. Serve over noodles.<\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 4 servings <\/span><\/p>\n Serving size: 1 thigh, 1\/4 cup sauce, and 1\/2 cup noodles<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Calories: 333<\/span><\/p>\n Fat: 10.2g<\/span><\/p>\n Fiber: 3.4g<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1\/4 cup sun-dried tomatoes, packed without oil 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 1 1\/2 cups sliced fresh shiitake mushroom caps (about 3 ounces) 1\/2 teaspoon dried thyme 1-3 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 \u00c2\u00a0…<\/p>\n