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Meal Type

Cuisine

Breast Of Chicken with Porcini Mushrooms

Demonstrated by: Eugene Bayudan.
Leeward Community College Culinary Program - February 27, 2005.

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Ingredients:

Breast Of Chicken with Porcini Mushrooms

  • 2 oz dried porcini mushrooms
  • 1/4 cup boiling water
  • 2 skinless and boneless chicken breasts
  • Flour for dredging
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 to 2 tablespoons unsalted butter, room temperature
  • 1 cup thinly sliced fresh crimini, shiitake, or white button mushrooms
  • 1/2 cup pinot noir or other red wine
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1 egg yolk
  • 2 tablespoons chopped chives for garnish

Directions:

  1. Place dried porcini mushrooms in a small bowl, add boiling water; let stand for 15 minutes.
  2. Drain mushrooms and reserve liquid.
  3. Pat mushrooms dry and thinly slice.
  4. Cut each chicken breast in half, flatten to 1/4-inch thickness by pounding lightly between two sheets of plastic wrap or waxed paper.
  5. Lightly dredge chicken with flour; shake off excess.
  6. Heat oil in a skillet or sauté pan, brown chicken on both sides; set aside.
  7. Reduce heat, add shallot and porcini mushrooms.
  8. Sauté for 4 minutes, adding butter if mixture is sticking to the pan.
  9. Stir in crimini mushrooms, reserved mushroom liquid, wine, and chicken stock; bring to a boil and cook until the liquid is reduced by half, about 5 to 8 minutes.
  10. In a small bowl, whisk together the heavy cream and the egg yolk.
  11. Whisk a small amount of the sauce into the egg mixture; whisk this mixture back into the sauce.
  12. Return chicken to sauce and heat through.
  13. Serve with saffron rice; garnish with chopped chives.

Makes 2 servings.

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