Petti di Pollo Trifolati

Sautéed Chicken Breasts with Porcini Mushrooms

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This recipe is so easy, I wondered if anyone really needed to be told how to cook it. But often in the world of cooking, which has now achieved glamour status and a certain mystique, when things appear so simple, people look for hidden tricks and inner complexities that don’t really exist. Well, there’s nothing up my sleeve! Just follow the minimal directions, and you will enjoy this sautéed chicken dish which originates in the province of Umbria, land of truffles and wild mushrooms.

Ingredients

  • ½ cup dried porcini mushrooms
  • 1 cup hot water
  • ½ cup (all-purpose) flour
  • Salt and freshly ground pepper
  • 4 whole boneless, skinless chicken breasts, split
  • ½ cup clarified butter (see Note)
  • cup cognac
  • cups heavy cream
  • pound sliced ( inch thick) prosciutto, cut into 2 by ¼-inch julienne strips
  • ¼ cup chopped fresh parsley

    Method

    Rinse the mushrooms well and soak in the hot water 30 to 60 minutes. Drain and chop the mushrooms. Strain and reserve the soaking liquid.

    Season the flour with salt and pepper and coat the chicken breasts with the seasoned flour. Heat the butter in a large sauté pan over medium-high heat. Add the chicken and sauté until golden brown, about 3 minutes each side. Remove the chicken to a warm platter and cover with foil.

    Pour the cognac into the pan and heat, scraping loose the browned bits on the bottom. Add the porcini soaking liquid and cream; cook over high heat until slightly thickened, 5 to 8 minutes. Stir in the chopped porcini and prociutto; and simmer over low heat 1 to 2 minutes. Season to taste with salt and pepper. Return the chicken to the pan and heat through, 1 to 2 minutes. Sprinkle with parsley and serve with sautéed green beans or a julienne of carrots, zucchini, and onions. This is also delicious accompanied with fresh fettuccine tossed with julienned zucchini and peas if they are in season.