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Ingredients
- 1 ounce dried mushrooms
- 3/4 cup hot water
- fresh button mushrooms (about 12 ounces)
- 3 boneless checken breast halves
- salt and pepper
- 3 tbsp unsalted butter
- 6 tbsp Port
- 1 1/2 cups whipping cream
- 1 tsp minced fresh thyme
- 12 ounces fettuccine
Details
Servings 4
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
1. Cover mushrooms with 3/4 cup hot water and soak until softened, about 25 minutes.
2. Remove mushrooms, squeeze out liquid, dice finely, discarding any hard parts, strain and reserve liquid.
3. Slice fresh mushrooms horizontally.
4. Sprinkle chicken with salt and pepper.
5. Melt 1 tbsp butter in heavy large skillet over medium-high heat.
6. Add chicken and cook until cooked through, about 5 minutes per side.
7. Transfer to plate and pour off pan juices.
8. Melt remaining 2 tbsp butter in same skillet over medium-high heat.
9. Add fresh and dried mushrooms.
10. Stir until fresh mushrooms soften slightly, about 3 minutes.
11. Add Port and bring to boil, stirring up any brown bits.
12. Add reserved mushroom liquid, cream and thyme.
13. Simmer until thickened to consistency of whipping cream, about 5 minutes.
14. Season with salt and pepper.
15. Cook pasta in large pot of boiling salted water then drain.
16. Meanwhile, cut chicken crosswise into 1/4-inch-wide strips.
17. Reheat sauce over medium heat, stirring constantly.
18. Add chicken and stir until heated.
19. Add pasta and stir until coated.
20. Remove from heat, season with salt and pepper and serve.
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