Chicken Thighs w/ Marsala Mushroom Cream Sauce (5/01)

[WeekendCook]

I made this for dinner with a Caesar salad, and it is yummy! I was a little worried that my husband wouldn't like it because he likes my "usual" chicken marsala, but he gave it a thumbs up too. I especially liked the sun dried tomatoes. It was also a good way to use up the little bit of half and half I had in the refrigerator....so many of these recipes just use a tablespoon or two. This recipe was good with a pinot noir that we picked up from a local winery yesterday....Mmmmmmm!!

The Strawberry Parfaits are waiting for dessert......

[pmmahan]

I am glad you liked this! I was looking foward to trying it....this week, definitely!
Thanks for the review!

[Peggy]

Another good CL chicken thigh recipe from the woman who doesn't really care for chicken thighs. We thought this was very good. The sun dried tomatoes and the mushrooms were a great combination. The Marsala flavor was very subtle; not overpowering. I actually made the recipe with six thighs (and doubled the sauce ingredients) becaue 1 thigh will not satisfy my husband for dinner and I needed leftovers for our lunches tomorrow.

Can't wait to try the Chicken Thighs with Garlic and Lime that everyone is raving about!

Peggy

[hka]

Another thumbs up for this recipe! I made this last night and we loved it! It was so wonderful and I'm planning on making it again next week. It was THAT good! http://www.cookinglight.com/bbs/wink.gif

[buddie]

i find it in the isle with BBQ and mayo at my grocery store.

the brand i buy is Holland House... they make marsala, sherry, white wine, vermouth.

[Kelli Kerrigan]

I went to the liquor store.....they had a few different kinds. I think I bought the 'dry' type.

[Kelli Kerrigan]

I made this during the weekend and thought it was great! I used whole wheat penne and it turned out just fine. I also forgot the half and half and didn't miss it at all. I'll make this one again....good one for company.

[linder]

Where did you all get the Marsala wine??

[greysangel]

I finally got around to making this last night as I had all the ingredients in the house.

This is a repeat for sure! I have to say that the chicken thigh article was really excellent...every recipe I try from that article is really superb.

I did use boneless skinless thighs and I cut them up to make the serving look a little bigger :) DH had a double portion. Next time I would double the sauce and take the extra points for an extra 1/4 cup of sauce as it's pretty low point as it stands. The taste was wonderful and I loved the sun dried tomatoes. I paired this up with a heaping mound of steamed yellow squash.

JeAnne

[Barb856]

If it isn't too much trouble, could someone please post this recipe for me or tell me where I can find it. It sounds yummy and DH and I love chicken thighs. Thanks in advance.

[Terrytx]

* Exported from MasterCook *

Chicken Thighs With Marsala-mushroom Cream Sauce Over Noodle

Recipe By :Cooking Light Magazine. May 2001. Page: 126.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sun-dried tomatoes, packed without oil
(about 12)
4 chicken thighs (6 ounces, each), skinned
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons olive oil
2 cups quartered button mushrooms (about 4
1 ounces )
1 1/2 cups sliced fresh shiitake 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
1 cups uncooked)

Directions.
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.

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

2. 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 saute 5 minutes, turning once. Remove chicken from pan.

3. Reduce heat to medium-low. Add 1/4 teaspoon salt, 1/8 teaspoon pepper,
and mushrooms; saute 2 minutes. Add thyme, garlic, and bay leaf; saute 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.

4. 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).

[Barb856]

Thanks Terrytx for posting this for me. I really appreciate it. I tried doing a search for it but to no avail. It sounds delicious - I'm going to have to run out and get some chicken thighs now!!!

[Gina O]

Wow, this was seriously yummy, one of the best chicken recipes I have ever made. SO loved it too. Will be making this one many times in the future. I basically followed the recipe exactly, just added a little bit more garlic. I also needed more noodles than the recipe called for. Gina