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Chicken Mushroom Provencal
Created by AndrewM, Thursday, 20 March 2014

Description

Bright yet woodsy

Ingredients
  • 1 oz. dried porcini
  • 4 T. extra virgin olive oil
  • 1/2 lb. oyster mushrooms, chopped
  • 1 medium yellow onion, chopped
  • 2 large cloves garlic, minced
  • 2 t. Herbs de Provence
  • 1/2 C. dry Rosé wine
  • 1 T. chicken base (one chicken bullion cube)
  • 4 chicken breasts
  • 1 pint grape tomatoes, halved
  • 1/2 C. chopped parsley
  • 1/2 C. flour
  • 2 t. salt
  • 1 t. fresh ground black pepper
Methods/steps
  1. Soak the porcini in 2 C. warm water 1/2 hour or until soft. Swish around several times to dislodge any grit. Remove with fingers and squeeze dry, reserving all liquid.
  2. Heat a large skillet over high heat. Add olive oil and oyster mushrooms. Saute 2 minutes until just slightly browned. Add onions, 1 t. salt and reduce heat to medium, saute another 2 minutes. Add garlic, herbs and 1/2 t. pepper, saute 2 more minutes. Add wine, cook 1 minute. Add reserved porcini liquid, avoiding any grit in the bottom. Bring to a simmer and cook uncovered 1 hour, stirring occasionally.
  3. Preheat oven to 350F.
  4. Grease a 13x9 baking pan with 1 T. olive oil.
  5. Combine flour, 1 t. salt and 1/2 t. pepper.
  6. Slice chicken breasts sideways, going down vertically tail to head. The goal is to make 3 even size & thickness cutlets.
  7. Toss chicken cutlets in seasoned flour. Add in a single layer to baking pan. Drizzle with 1 T. olive oil.
  8. Bake for 30 minutes.
  9. Add parsley & grape tomatoes to the mushroom sauce 25 minutes after chicken goes in. Bring quickly back to a simmer for 5 minutes.
  10. Cover chicken breast with mushroom sauce and bake another 15 minutes or until internal temperature is 165F.
Additional Tips

The secret to this sauce is the long simmered rich mushroom wine herb sauce, brightened at the last minute with fresh tomatoes and parsley.

Almost any mild meaty mushroom will work in place of oyster mushrooms, even button mushrooms. The porcini are necessary for the depth of flavor.

You can also pan fry the cutlets until lightly golden, then finish in the oven.

This recipe expands easily for large crowds.

Reviews
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