- 4
Ingredients
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 2 cups boiling water
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup finely chopped onion
- 5 garlic cloves, thinly sliced
- 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
- 1 1/2 tablespoons chopped fresh oregano
- 2 tablespoons all-purpose flour
- 2/3 cup unsalted chicken stock
- 1/2 cup dry Marsala wine
- 1/4 cup small fresh basil leaves
Preparation
Step 1
1. Place porcini mushrooms in a medium bowl; cover with 2 cups boiling water. Cover and let stand 30 minutes or until tender. Drain in a sieve over a bowl, reserving soaking liquid. Thinly slice mushrooms.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle 1/4 teaspoon salt and black pepper over chicken. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until browned and done. Remove chicken from pan; cover and keep warm.
3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt; porcini, shiitake, and button mushrooms; and oregano. Sauté 6 minutes or until mushrooms release moisture and darken. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in stock, wine, and porcini soaking liquid; cook 3 minutes or until thickened, stirring frequently. Add chicken; cook 2 minutes or until heated, turning chicken once. Sprinkle with basil.