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Ingredients
- 1/2 Cup Dried porcini mushrooms (about 1/2 oz)
- 2 cups boiling water
- 4 (6 oz. skinless bonless chicken breast halves
- 3/4 tsp. kosher salt - divided
- 1/4 tsp. freshly ground black pepper2 Tbsp. olive oil - divided
- 1/2 finely chopped onion
- 5 garlic cloves - thinly sliced
- 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 oz.)
- 1 1/2 Tbsp. chopped fresh oregano
- 2 Tbsp. all purpose flour
- 2/3 cup unsalted chicken stock
- 1/2 cup dry Marsala wine
- 11/4 cup small fresh basil leaves
Details
Preparation
Step 1
Place porcini mushrooms in a mediukm bow; cover with 2 cups boiling water. Cover & let stand 30 minutes or until tender. Drain in a sieve over a bowl, reserving soaking liquid. Thinly slice mushrooms.
Place each chicken breast half betwen 2 sheets of plastic wrap & pound to 1/2" thickenss using meat mallet or small heavy skillet. Sprinkle 1/4 tsp. salt & black pepper over chicken. Heat large stainless steel skillet over medium high heat. Add 1 Tbsp. oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until browned & done. Remove chicken from pan, cover & 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 remaining 1/2 tsp. salt; porcini, shiitake, and button mushrooms, and oregano. Saunte 6 minutes or until mushrooms release moister and darken. Spring with flour, cook 1 minute, stirring constantly. Stir in stock, wine and porcini soaking liquidl cook 3 minutes or until thickened, stirring frequently. Add chicken, cook 2 minutes or until heated, turning chicken once. Sprinkle with basil.
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