Chicken Thighs with Wild Mushroom Sauce and Noodles


  • ½ teaspoon salt
  • Cooking spray
  • 1 ½ cups fat-free, less-sodium chicken broth
  • ¼ teaspoon freshly ground black pepper
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 8 skinless, boneless chicken thighs (about 24 ounces)
  • 1 (8-ounce) package presliced button mushrooms
  • + 2 more ingredients
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 4 cups hot cooked medium egg noodles (about 8 ounces uncooked)

Place broth in a microwave-safe bowl. Microwave on high 1 1/2 minutes or until broth comes to a boil; add porcini mushrooms. Cover and let stand 20 minutes or until tender. Strain broth mixture through a sieve into a bowl, reserving liquid. Chop porcini mushrooms.Heat a large skillet coated with ...

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