Recipe - Chicken With Porcini Mushrooms

1 ounce Dried porcini mushrooms
One half cup Water
1 tablespoon Butter
1 tablespoon Olive oil
2 One half pound Chicken pieces; skinned if
desired
One half cup Dry white wine
One half cup 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 mediumhigh heat. Add
chicken pieces and cook about 10 minutes or until browned on both sides.
(Add more oil, if necessary.)

Add wine, One half teaspoon salt and One fourth 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 LHunter722@AOL.COM