INGREDIENTS
•
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