Name: Chicken with Porcini and Chestnut Mushrooms
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) chestnut mushrooms, sliced; 100-150 ml (3½-5 fl oz) (double) cream; 1 heaped tablespoon finely chopped shallots or onion; 1 tablespoon chopped flat-leaf parsley; juice of ½ lemon; a knob of butter; 25 g (1 oz) sliced dried porcini mushrooms; salt and pepper; olive oil, for cooking; 4 chicken breasts, skin on

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Porcini is the Italian word for cep mushrooms, available fresh during our autumn months. They can also be found dried, as I’m using here, throughout the year. Chestnut mushrooms have become quite common on our shelves, their flavour adding a nutty edge.

Ingredients

25 g (1 oz) sliced dried porcini mushrooms
4 chicken breasts, skin on

Method

Soak the porcini mushrooms for 20-30 minutes in 300 ml (10 fl oz) warm water. Once softened, scoop the mushrooms from the water, squeezing any excess juices back into the bowl, and keep

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Chicken with Porcini and Chestnut Mushrooms

Ingredients

Method

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