Title: Chicken with Porcini Mushrooms
Categories: Main, Course -, Chicke
Yield: 4 Servings

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

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