Chicken with Porcini Mushrooms
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
mushrooms, porcini
dried |
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 ½ | pounds |
chicken pieces
skinned |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
mushrooms, porcini
dried |
|
| 118 | ml |
water
|
|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 1.1 | kg |
chicken pieces
skinned |
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
tomatoes
chopped |
|
Directions
Rinse and drain dried mushrooms.
Soak mushrooms in the warm water for 20 to 30 minutes.
Drain mushrooms, reserving liquid. Coarsely chop mushrooms; set aside.
In a 12 inch skillet heat butter and olive oil over medium-high heat.
Add chicken pieces and cook about 10 minutes or until browned on both sides.
Add wine, ½ teaspoon salt and ¼ teaspoon pepper.
Simmer, uncovered, for about 5 minutes or until most of the wine is evaporated.
Add mushrooms and chopped tomatoes.
Slowly add reserved mushroom liquid.
Cover skillet; reduce heat to low.
Simmer for 15 to 20 minutes of until chicken is tender and no longer pink.
Transfer chicken to a warm platter.
For sauce, skim fat from mixture in skillet.
Bring to a boil; boil for about 5 minutes or until desired consistency.
Pour over chicken.
Serve with tomatoes sprinkled with freshly grated Parmesan and herb(s).
