Chicken with Porcini and Chestnut Mushrooms


Preparation info

  • Difficulty


  • Serves


Appears in

Keeping it Simple

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.


  • 25 g (1 oz) sliced dried porcini mushrooms
  • 4 chicken breasts, skin on
  • salt and pepper
  • olive oil, for cooking
  • a knob of butter
  • 1 heaped tablespoon finely chopped shallots or onion
  • 100 g (4 oz) chestnut mushrooms, sliced
  • 100-150 ml (3½-5 fl oz) (double) cream
  • juice of ½ lemon
  • 1 tablespoon chopped flat-leaf parsley


  • 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 the mushroom-flavoured water to one side.
  • Season the chicken breasts with salt and pepper and place them, skin-side down, in a preheated frying pan with some olive oil and the knob of butter. Fry over a medium heat for 5-7 minutes on each side until cooked and golden brown. Lift from the pan and keep warm to one side.
  • Add the shallots, porcini and chestnut mushrooms to the pan, frying for a couple of minutes. Pour in the saved mushroom water, except the last couple of tablespoons, which tend to have impurities. Boil until just half the liquid is left, then add the cream and return to a simmer, cooking the sauce for a few more minutes until slightly thickened.
  • Season the sauce and add the lemon juice and parsley. Pop the chicken breasts back into the pan along with any juices and serve.