Recipe: Porcini-Crusted Chicken Paillards

Serves 4 to 8

Ingredients:

Olive oil

2 shallots, minced

1 clove garlic, minced

1 pound mixed wild mushrooms, coarsely chopped

½ cup dry white wine

½ cup crème fraiche or heavy cream

Salt and pepper

½ ounce dried porcini mushrooms

4 half breasts of chicken, sliced in half horizontally and pounded lightly

Directions:

Heat oil in a medium skillet over medium heat. Add the shallots and garlic and sauté until tender and aromatic, but not browned. Add the mushrooms and sauté until they are tender and most of the liquid has evaporated, 8-10 minutes.
Increase heat to medium high and add the wine, simmering until liquid is almost fully reduced, 1-2 minutes. Add the crème fraiche and cook, stirring, until evenly blended. Remove from heat, season to taste with salt and pepper and keep warm.
Put the dried porcini in a spice mill or coffee grinder and reduce to a fine powder. Transfer the powder to a plate. Pat chicken filets dry and season lightly with salt and pepper. Coat chicken filets on all sides with porcini powder, patting lightly to remove excess.
Heat oil in a large, heavy skillet over medium-high heat (nonstick works particularly well). When hot, add chicken and reduce heat to medium. Cook until the surface is browned and caramelized (the chicken will lift easily when ready to turn), 3-5 minutes. Turn and continue to cook until they spring back to the touch, but are not hard. Remove to a plate and serve with the warm mushroom ragout on the side.

— Courtesy Assaggiare Mendocino

Source:: East Bay – Lifestyle

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