- 1 (1/2 oz) package dried porcini mushrooms
- 1 C hot water
- 2 tsp olive oil
- 8 skinless, boneless chicken thighs
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 3 garlic cloves, minced
- 3 Tbsp minced fresh parsley, divided
- ¾ C canned crushed tomatoes
- ½ C fat free, less sodium chicken broth
- ½ C water
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 soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.
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 and cook 2 minutes or until golden, stirring constantly. Add 2 Tbsp parsley; cook 30 seconds; stirring constantly. Stir in reserved soaking liquid, tomatoes, broth, and water; bring to a simmer. Return chicken to pan and reduce heat to low. Cover and cook 10 minutes or until chicken is done.
Remove chicken; keep warm. Increase heat to medium high; cook until sauce is reduced to 1 C (about 5 minutes). Spoon sauce over chicken, and sprinkle with 1 Tbsp parsley.