Italian Food Forever is now almost thirteen years old and amazingly, this was one of the first recipes I ever posted to this blog. Despite the fact that I am shocked to think I have actually been blogging for thirteen whole years, I discovered a while back that this recipe went missing from the blog after my redesign a few years ago.
Every couple of months I get emails from folks asking me to send them this recipe because their printed copy is no longer legible, and they also ask me why I took this recipe off the blog. It was unintentional I promise, but when I did the redesign a few years back I only included recipes that I had up to date photos for, or recipes that I was sure I really liked. Having to go through my blog and make hundreds and hundreds of recipes once again just so I could take better, larger photos was a daunting task, and it seems that some recipes (like this one), went missing.
After getting my second email request for this recipe just this month, I decided I better test it once again and get it back on the blog. It actually is an easy, delicious recipe that can be prepared quickly, so is great both for busy mid-week meals but is also an option for entertaining.
Imported porcini mushrooms can now be found in many grocery stores, and certainly at Italian specialty stores and add a lot to the flavor of this dish, so don’t skip them. To complete this meal, I might serve it with an herb-flavored rice, or garlic mashed potatoes. A tasty sautéed green such as spinach or broccoli rabe would round out the meal nicely.
I made some minor adjustments to this recipe just because I thought it would make it a little better, including the addition of a little fresh rosemary. I also sliced the chicken breast in half creating two thinner fillets which I felt would both look better for serving, as well as ensure that the breasts were cooked through.
The easiest way to accomplish this is to freeze the chicken breasts halfway, then use a sharp knife to cut each breast into two thin fillets. As for the wine, I use dry Marsala wine, not the sweet variety in this recipe. In my photos you can see I have added a little extra mushrooms, simply because I had them on hand and wanted to use them up, though I have found that 8 ounces of mushrooms would be plenty for most folks.
- 1 oz. Dried Porcini Mushrooms
- 8 to 10 oz. Fresh White Mushrooms
- 4 Chicken Breast Halves, Skinned, And Sliced In Half
- Flour For Dredging
- Salt & Pepper
- 3 Tablespoons Olive Oil
- 1 Teaspoon Finely Chopped Fresh Rosemary
- 2/3 Cup Dry Marsala Wine
- 1 Tablespoon Unsalted Butter
- 1/4 Cup Fresh Chopped Parsley
- Re-hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes.
- Remove from the water, pat dry with paper towels, and chop coarsely.
- Strain the porcini water, and set aside to use later.
- Slice the fresh mushrooms thinly.
- Dredge the chicken breasts in flour seasoned lightly with salt and pepper.
- Heat the oil in a skillet over medium het, then brown the chicken fillets in batches until lightly browned, about 3 minutes each side.
- Once well browned, remove the chicken and set aside.
- Cook the sliced mushrooms in the same pan until tender and golden brown, about 7 to 8 minutes.
- If the pan becomes too dry, use a little of the porcini liquid to moisten it.
- Return the chicken pieces to the pan with the mushrooms, and add the porcini, chopped rosemary, the Marsala wine and 1/4 cup of the porcini liquid.
- Taste, and season with salt and pepper if needed.
- Turn down to medium low heat, cover, and cook for about 15 minutes until the sauce has thickened.
- If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water.
- When completed, the sauce should be thick and creamy.
- To serve, place chicken pieces on a warmed platter and cover.
- Add the butter and parsley to the skillet and whisk until the sauce is smooth.
- Spoon the mushroom and sauce over the chicken and serve immediately.