- 6
Ingredients
- 1/2 oz dried porcini mushrooms
- 1 cup hot water
- 1/4 cup olive oil
- 6 boneless chicken breast halves
- flour
- 1/2 cup chopped pancetta (Italian bacon, about 3 oz)
- 3 tbs minced onion
- 1/2 cup dry Marsala
- 1/2 cup chicken broth
- 3 tbs butter
- 1 tbs chopped fresh parsley
Preparation
Step 1
Place dried porcini in small bowl. Add 1 cup hot water. Let stand until porcini are softened, about 25 minutes. Using slotted spoon, transfer mushrooms to another small bowl. Reserve soaking liquid.
Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dredge lightly in flour, shaking off excess. Cook chicken until browned and cooked through, about 4 minutes per side. Transfer to plate.
Saute pancetta in same skillet over medium-high heat until beginning to crisp, about 2 minutes. Add onion and cook until pancetta is crisp and onion is translucent, about 3 minutes. Add porcini; stir 30 seconds. Add Marsala; stir 2minutes. Add broth and porcini soaking liquid, leaving sediment in bowl. Simmer until thickened, about 5 minutes. Season to taste with salt and pepper. Return chicken to pan. Cook until chicken is heated through, about 2 minutes.
Using tong, transfer chicken to platter. Whisk buter into mushroom sauce in skillet. Pour sauce over chicken, sprinkle with parsley and serve.