Sautéed Chicken with Wild Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, minced
- 1 tablespoon marsala
Preparation Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate. Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter. Serve chicken and sauce over orzo or steamed rice.
Preparation Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate. Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter. Serve chicken and sauce over orzo or steamed rice.
