- 4
Ingredients
- 1 (1/2-ounce) package mushrooms chopped
- 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
Preparation
Step 1
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, 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.
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.
.