Summary: This is a surprisingly easy and delicious dish. It’s supposed to serve four, but we couldn’t restrain ourselves, and we ate it all.
- 1 oz dried porcini mushrooms
- 2 1/2 cups chicken stock
- 1/2 cup flour
- 2 tsp oregano
- 1/2 tsp pepper
- 4 boneless, skinless chicken breasts
- 1 shallot, finely chopped
- 1/4 tsp minced garlic
- olive oil
- 1 1/2 cups sweet marsala
- 1 1/2-2 tbsp butter, cut into thin slices
- Combine mushrooms and stock in a saucepot. Bring stock to a boil and remove from heat. Allow mushrooms to steep unilll liquid is warm, but no longer hot (about 20-30 min.).
- Combine flour oregano, and pepper on a plate. Pound chicken breasts to 1/4 inch thick. Salt both sides, and dredge lightly in flour.
- Strain mushrooms, reserving broth, and coarsely chop. Measure stock and, if necessary, add extra broth to make 2 cups.
- Heat olive oil in a large skillet over med high heat. Add chicken to pan, and fry both sides until just golden brown. Remove from pan and keep warm.
- Add shallot, mushrooms, and garlic. Cook until shallots are translucent, then deglaze with stock and marsala. Bring liquids to a boil, then lower heat and simmer until reduced by half.
- Finish the sauce with butter, stirring it to melt it evenly. Return chicken to pan, coating both sides with sauce. If chicken is not fully cooked, continue cooking until done all the way through, basting frequently with sauce to prevent it drying.
Number of servings (yield): 4