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6
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8
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oz wide egg noodles
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1
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cup Port wine
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1
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package pre-sliced fresh mushrooms, cleaned(8 ounces)
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1
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can chicken broth, divided (14 1/2 ounces)
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1
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tablespoon cornstarch
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Preheat oven to 350° F.
1. Place the chicken thighs, skin up, in an 8x8" baking dish. Bake for 30 minutes, or until a thermometer inserted in the thickest part of the thigh registers 180° F.
2. Approximately, 10 minutes before the thighs finish cooking prepare the egg noodles according to package instructions.
3. In a large non-stick skillet, heat the port wine over medium heat for 5 minutes. Add the mushrooms and simmer for 5 more minutes, stirring occasionally.
4. In a small bowl mix three tablespoons of the chicken broth and 1 tablespoon of the cornstarch together until cornstarch has dissolved. Set aside.
5. Pour the remaining chicken broth into the mushroom mixture and cook over low heat. Gradually add the cornstarch to mixture and bring to a boil, stirring often, until sauce thickens. About 1 minute.
6. Serve the chicken and the sauce over the hot noodles.
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Serving Size Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 596 Total Fat 22.2g (0%) Saturated Fat 6.7g (0%) Trans Fat 0g Cholesterol 169mg (0%) Sodium 409mg (0%) Total Carbohydrate 56g (0%) Dietary Fiber 2g Sugars g Protein 29g Vitamin A % Vitamin C % Calcium % Iron % * Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
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