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Chicken with Porcini Mushrooms

 

 

1 ounce dried porcini mushrooms
1/2 cup warm water
1 tablespoon butter
1 tablespoon olive oil
3 to 2 1/2 pounds meaty chicken pieces,
skinned if desired
1/2 cup dry white wine
1/2 cup chopped tomato
grated Parmesan cheese
hot cooked noodles or angel hair pasta

 

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 till browned
on both sides. (add more oil, if necessary).

Add wine, 1/2 teaspoon salt, and /14 teaspoon
pepper. Simmer, uncovered, about 5 minutes
or till 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
or till chicken is tender and no longer pink.
Transfer chicken to a warm platter.

For sauce, skim fat from mixture in skillet.
Bring to boiling. Boil about 5 minutes or till
desired consistency. Pour over chicken.
Serve over hot cooked noodles sprinkled
with Parmesan cheese.

4 servings

 


 

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