Red Sauce Chicken Marsala

I got this recipe from the latest Rachael Ray Magazine Was so good and had plenty of leftovers for lunches this week. I love Chicken Marsala and I like this different take on it.

• handful of dried mushrooms
• 2 cups chicken broth
• 1 tbsp olive oil
• 8 chicken thighs
• salt and pepper
• 2 tbsp butter
• 3/4 lbs sliced mushrooms
• 2 lg shallots, chopped
• 3 garlic cloves, chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup marsala
• your favorite garlic bread to serve alongside

1. In a small saucepan cook the dried mushrooms in the stock at a low, rolling boil until the mushrooms soften an liquid reduces slightly. About 10-15 minutes.
2. Meanwhile in a large deep skillet heat olive oil over medium high heat. Season chicken with salt and pepper and cook till browned on both sides. Transfer to plate.
3. Add the butter and sliced fresh mushrooms to the skillet and cook until lightly browned. Add shallots, garlic and thyme and season with salt and pepper.
4. Stir in the tomato paste and cook for about a minute.
5. Add the tomatoes and marsala and bring to a simmer.
6. Add the dried mushrooms you hydrated and the reduced stock.
7. Return chicken to pan and cook through about 5-10 minutes.