| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main, Course -, Chicke | 4 | Servings | |
INGREDIENTS
| 1 | oz | Dried porcini mushrooms |
| 1/2 | c | Water |
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 2 1/2 | lb | Chicken pieces; skinned if desired |
| 1/2 | c | Dry white wine |
| 1/2 | c | Fresh tomato; chopped |
| Sliced fresh tomatoes; optional | ||
| Freshly grated Parmesan cheese; optional | ||
| Fresh herb (basil or thyme) snipped; optional |
INSTRUCTIONS
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, 1/2 teaspoon salt and 1/4 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@AOL.COM>
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