I’ve been a wee bit obsessed with mushrooms ever since I was little. I love them on anything and everything (although, for some reason, I’ve never the biggest fan of them raw). Of course when I was younger, I pretty much exclusively ate your standard button mushrooms. Now, I’m able to eat all kinds of mushrooms, porcini being one of my favorites (but don’t forget morels or hen of the woods).
Dried porcini mushrooms give so much flavor to every meal. The mushrooms themselves are delicious, but then using the liquid they’ve been reconstituted in gives you even more bang for your buck. Or taste for your ounce. Or whatever.
I’ve had this recipe saved for a while and finally decided to make it when I saw porcini mushrooms on sale recently. And let me tell you, it did not disappoint. This dish is very reminiscent of chicken marsala, but I think the sauce is much richer.
Speaking of the sauce, I barely had enough for my 3 chicken breasts, and the original recipe called for 4, so I may increase the number of porcini (for sure) and possibly the amount of liquid, too, especially if I were to use 4 breasts. I will admit that I tend to be an over-reducer, so that may have contributed to the smaller amount of sauce but either way, I’d prefer more porcini per piece. This made enough for 2 dinner and 2 lunch portions for us, so it was perfect. I reduced the oil and butter by just a bit, with no ill effects. In fact, I almost forgot the butter altogether and the sauce tasted just as great, but I did swirl it in at the end when I realized I had forgotten it. It made it just a little silkier.
Sautéed Chicken Cutlets with Porcini Sauce
Adapted from Cook’s Illustrated
1/2 oz. dried porcini mushrooms (about 3/4 cup)
1 cup low sodium chicken broth
1/4 cup AP flour
1 tsp. salt
1/2 tsp. ground black pepper
3 boneless, skinless chicken breasts (6-8 oz. each), halved horizontally and pounded 1/4″ thick
1 Tbsp. olive oil, divided
1 small shallot, minced
1/4 cup dry vermouth
1 tsp. tomato paste
1 tsp. soy sauce
1/2 tsp. sugar
1 Tbsp. unsalted butter
1/2 tsp. thyme, minced
1/2 tsp. lemon juice
Rinse the porcini in a large bowl of cold water, agitating them with hands to release dirt and sand. Allow sand to settle to bottom of bowl. Pour chicken broth into microwave-safe 2 cup measuring cup, and then then lift porcini from water and transfer to measuring cup. Submerge porcini beneath the surface of liquid. Microwave 1 minute, until brothis steaming. Let stand 10 minutes. Using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth. Chop porcini into ¾-inch pieces and transfer to medium bowl. Strain broth through fine-meshstrainer lined with large coffee filter into bowl with chopped porcini.
Combine flour, salt, and pepper in pie plate. Dredge chicken in flour, shaking gently to remove excess. Set chicken aside on plate, and reserve a teaspoon of the flour.
Heat 1/2 Tbsp. oil in a large skillet over medium-high heat until smoking. Place 3 cutlets in skillet and cookwithout moving until browned, about 1-2 minutes. Flip cutlets and continue to cook until second sides are opaque,15 to 20 seconds. Transfer to large plate.
Add remaining 1/2 Tbsp. oil to now-empty skillet and repeat to cook remainingcutlets. Tent plate loosely with foil.
Reduce heat to medium. Add the shallot and cook, stirring often, until softened, about 30 seconds. Add reserved teaspoon flour and cook, whisking constantly, 30 seconds. Increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce,and sugar. Simmer until reduced to 1 cup, 3 to 5 minutes.
Transfer cutlets and any accumulated juices to skillet. Cover and simmer until cutlets are heated through,about 1 minute. Remove skillet from heat and transfer cutlets to serving platter. Whisk butter, thyme, and lemon juice into sauce and season with salt and pepper. Spoon sauce over chicken and serve immediately .
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