Chicken with Porcini Mushrooms

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).