Ingredients
- 1/2 cup dried procini mushrooms (about 1/2 oz)
- 2 cups boiling water
- 4 6oz. skinless, boneless chicken breast halves
- 3/4 tso. kosher salt divided
- 1/4 tsp. freshly ground black pepper2 Tbsp. olive oil - divided
- 1/2 cup finely chopped onion
- 5 garlic cloves, thinly sliced
- 1 1/2 c. thinly sliced shittake mushroom caps (about 4 oz)
- 1 1/2 c. thinly sliced button mushrooms (about 4 oz.)
- 1 1/2 Tbsp. chopped fresh oregano
- 2 Tbsp. all purpose flour
- 2/3 c. unsalted chicken stock
- 1/2 c. dry Marsala wine
- 1/4 c. small fresh basil leaves
Preparation
Step 1
Place porcini mushrooms in a medium bowl, cover with 2 cups boiling water. Cover & let stand 30 minutes or until tender. Drain in a sieve over a bowl, reserving soaking liquid.
Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/2 inch thickness using meat mallet. Sprinkle 1/4 tsp. salt and black pepper over chicken. Heat a large stainless stell skillet over medium-high heat. Add 1 Tbsp. oil to pan; swirl to coat. Add chicken; cook 3 mins. on each side or until browned and done. Remove chicken from pan. Cover and keep warm.
Heat remaining 1 Tbsp. oil in pan over medium-high heat. Add onion and garlic; saute 2 minutes or until onion is lightly browned. Add remainign 1/2 tsp. salt; porcini, shiitake and button mushrooms and oregano. Saute 6 minutes or until mushroom 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.