4-6 halves of boneless skinless chicken breasts, trimmed of extraneous fat and connective tissue, tenders removed, and pounded to about equal thickness
Extra Virgin olive oil
Butter – 3-4 tablespoons depending on amount of chicken
Flour – 1/4 to 1/2 cup
Mushrooms – I usually use a mix of crimini and available fresh wild mushrooms. about 1 lb. total. chopped.
Dried porcini or morel mushrooms soaked in boiling water for 20-30 minutes, amount depends on you but I use several to get a dark mushroom liquid. Remove mushrooms, chop and add to fresh mushrooms.
Wine – 1/2 cup unoaked wine. Sauvignon Blanc or Riesling, I used some open Voignier
Parsley – several tablespoons chopped.
Put large plate in oven and heat to about 150-200F
Rinse and pat chicken breasts dry
Heat large pan over medium high heat for 2-3 minutes
Add 2 tablespoons olive oil and 2 tablespoons butter to the pan
While butter is melting, dredge breasts in 1/4 cup of flour and shake to remove excess
Add breasts to skillet and cook, adjusting heat so as not to burn, turn once and cook until almost cooked through, about 5 minutes per side depending on thickness of breast. Could be longer. Keep testing it.
When breasts are done, but on warmed plate, cover with foil and return to oven. Turn oven off. Cook remaining breasts if necessary, adding additional flour and oil and butter as needed.
Add mushrooms to pan and cook undisturbed until liquid from mushrooms evaporates. Stir and continue cooking, add butter if needed to prevent burning – about 1-2 minutes. Add 1/2 cup mushroom liquid, turn up heat and cook to liquid is nearly evaporated.
Add wine and cook until reduced by 1/2, 2-3 minutes. Adjust heat so not to burn
Add another tablespoon of butter and cook to sauce is thickened, add breasts and any juice, turn them in sauce several times and serve
Garnish with parsley.
