Chicken Thighs With Marsala-Mushroom Cream Sauce Over Noodles

• 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 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 cups uncooked)

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.

tomatoes, chicken thighs, salt, black pepper, olive oil, button mushrooms, shiitake mushroom, thyme, garlic, bay leaf, chicken broth, marsala wine, parsley, egg noodles

Taken from www.myrecipes.com/recipe/chicken-thighs-with-marsala-mushroom-cream-sauce-over-noodles (may not work)