Chicken Thighs with Marsala-Mushroom Cream Sauce

Description

Do you ever pick up a cookbook to look up a specific recipe and then remember the several recipes that you had marked to try? I do it all the time. This is what happened last week. When I was looking up the ham and potato recipes for Christmas in the Cooking Light 2002 annual, I noticed a few more recipes that I wanted to try. This one for Chicken Thighs with Marsala-Mushroom Cream Sauce Over Noodles was one that I had marked to try.

Chicken Thighs with Marsala-Mushroom Cream Sauce over Noodles
Serves 4 (sort of)

Ingredients
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 shitake 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)

Preparation
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.

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

Description

This was good, but not great. First of all, I did make some substitutions. I didn’t have fresh shitake, I had dried, which I reconstituted. The problem was that they have a decidedly asian flavor to me, and it didn’t really go with this dish. So, that was my fault, I’m sure the fresh shitakes would have provided a different sort of flavor. Also, I didn’t have Marsala, I had Madeira, so again, my fault. The dish was not very creamy (I know, I know, it was lowfat), but still some lowfat dishes can still be creamy. Some of the reviews on the site said they had thickened with cornstarch, which would have been a good idea. I also found the taste of the sun dried tomatoes too strong for the dish. They stood out too much and didn’t seem like a part. Everything was all mellow and mushroomy and then you had a strong burst of flavors from the tomatoes. But I like the idea of this dish and will try it on my own, changing it around a little.

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Comments

  1. says

    Pam, you picked the best part of the chicken (thighs), the tastiest mushrooms (shitakes) and made a great classic. I never tire of this dish.

  2. says

    With sun-dried tomatoes, shiitake mushrooms and marsala this sounds pretty tasty. Fresh shiitake mushrooms have a much milder flavour.