Sautéed Chicken Cutlets with Porcini Sauce


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