Chicken Thighs with Marsala Mushroom Cream Sauce over Noodles

1/4 cup sun-dried tomatoes, packed without oil
4 chicken thighs, skinned
1/2 tsp. salt
2 tsp. olive oil
2 cups quartered button mushrooms
1½ cups sliced fresh shiitake mushroom caps
1/2 tsp. thyme
1 garlic clove, minced
1 bay leaf
1/3 cup chicken broth
5 tbsp. Marsala wine
3 tbsp. half-and-half
4 tsp. chopped fresh parsley
2 cups hot cooked wide egg noodles

Combine boiling water and the sun-dried tomatoes in a bowl; let stand 15 minutes.
Drain and chop.

Sprinkle chicken with ¼ tsp. salt. Heat the olive oil in a large nonstick
skillet over medium-high heat. Add chicken, and sauté 5 minutes, turning
once. Remove chicken from pan.

Reduce heat to medium-low. Add ¼ tsp. salt and mushrooms; sauté 2 minutes. Add
thyme, garlic, and bay leaf; sauté for 30 seconds. Return chicken to pan.
Add sun-dried tomatoes, broth, and 1/4 cup wine. Cover, reduce heat, and
simmer 25 minutes, turning chicken once.

Add 1 tbsp. wine and half-and-half, and bring to a boil. Discard bay leaf.
Sprinkle with parsley. Serve over noodles.