Chicken with porcini mushrooms

4 Servings

Ingredients

Quantity Ingredient
1 ounce Dried porcini mushrooms
½ cup Water
1 tablespoon Butter
1 tablespoon Olive oil
2½ pounds Chicken pieces; skinned if desired
½ cup Dry white wine
½ cup Fresh tomato; chopped
Sliced fresh tomatoes; optional
Freshly grated Parmesan cheese; optional
Fresh herb (basil or thyme) snipped; optional

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" 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 more oil, if necessary.)

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).

Posted to FOODWINE Digest 17 Sep 96 Date: Tue, 17 Sep 1996 15:08:16 -0400 From: Laura Hunter <LHunter722@...>

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