Chicken Cacciatore "Pronto

Ingredients

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

Equipment

• bowl
• frying pan
• paper towels
• sieve
• slotted spoon
• cheesecloth

Directions

1. Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes.
2. 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.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Sprinkle chicken with salt and pepper.
5. Add chicken to pan; cook 4 minutes on each side or until browned.
6. Remove chicken from pan. Reduce heat to medium.
7. Add garlic to pan; cook 2 minutes or until golden, stirring constantly.
8. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly.
9. 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.
10. 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.