Chicken Cacciatore Pronto

• 1 (1/2-ounce) package dried porcini mushrooms
• 1 cup hot water
• 2 teaspoons olive oil
• 8 skinless, boneless chicken thighs (about 1 pound)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 3 tablespoons minced fresh parsley, divided
• 3/4 cup canned crushed tomatoes
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup water

1. 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.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly. Add chopped mushrooms; cook 30 seconds, stirring constantly. 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 for 10 minutes or until the chicken is done.
3. Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.

porcini mushrooms, water, olive oil, skinless, salt, freshly ground black pepper, garlic, fresh parsley, tomatoes, chicken broth, water

Taken from www.myrecipes.com/recipe/chicken-cacciatore-pronto (may not work)