Chicken with porcini mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried porcini mushrooms |
| ½ | cup | Water |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Olive oil |
| 2½ | pounds | Chicken pieces; skinned if desired |
| ½ | cup | Dry white wine |
| ½ | cup | Fresh tomato; chopped |
| Sliced fresh tomatoes; optional | ||
| Freshly grated Parmesan cheese; optional | ||
| Fresh herb (basil or thyme) snipped; optional | ||
Directions
Rinse and drain dried mushrooms. Soak mushrooms in the warm water for 20 to 30 minutes. Drain mushrooms, reserving liquid. Coarsely chop mushrooms; set aside.
In a 12" skillet heat butter and olive oil over medium-high heat. Add chicken pieces and cook about 10 minutes or until browned on both sides.
(Add more oil, if necessary.)
Add wine, ½ teaspoon salt and ¼ teaspoon pepper. Simmer, uncovered, for about 5 minutes or until most of the wine is evaporated. Add mushrooms and chopped tomatoes. Slowly add reserved mushroom liquid. Cover skillet; reduce heat to low. Simmer for 15 to 20 minutes of until chicken is tender and no longer pink. Transfer chicken to a warm platter.
For sauce, skim fat from mixture in skillet. Bring to a boil; boil for about 5 minutes or until desired consistency. Pour over chicken. Serve with tomatoes sprinkled with freshly grated Parmesan and herb(s).
Posted to FOODWINE Digest 17 Sep 96 Date: Tue, 17 Sep 1996 15:08:16 -0400 From: Laura Hunter <LHunter722@...>