Petti di Pollo Trifolati

Sautéed Chicken Breasts with Porcini Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in

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.