Chicken: Sauteed Chicken with Wild Mushrooms

By á-3151

This dish changes with the seasons, adapting to whatever wild mushrooms are in the market, but it's just as tasty with cultivated crimini. Chef Bradley Dickinson, who offers it as an appetizer at the restaurant, also suggests serving it as a main with orzo on the side or over a bed of wild and long-grain rice.

Ingredients

• 8 ounces skinless, boneless chicken breast, cut into strips
• 1 teaspoon porcini powder
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 cup assorted sliced mushrooms (such as crimini and oyster)
• 1/4 cup drained canned white beans
• 1 garlic clove, minced
• Pinch of minced fresh rosemary
• 1/2 cup low-salt chicken broth
• 1 tablespoon Marsala
• 2 tablespoons truffle butter
• 1 tablespoon unsalted butter
• Orzo or steamed rice
• Ingredient Info
• Porcini powder and truffle butter can be found at specialty foods stores and online at fungusamongus.com. Porcini powder can also be made by grinding dried porcini in a spice mill.

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Season chicken with porcini powder, salt, and pepper. Heat 1 Tbsp. oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3 –4 minutes. Stir in truffle butter and unsalted butter.
Serve chicken and sauce over orzo or steamed rice.