Posted on January 3, 2011 at 2:51 PM
Savory Chicken with Wild Mushrooms (from Pearl Bar & Dining)
8 oz. boneless, skinless chicken breast or thighs. Pounded slightly and cut into slices.
1 tsp porcini powder
Salt and pepper
1 Tbsp. olive oil
½ cup seasonal mushrooms
1 tsp. minced garlic
¼ cup cooked white beans
Pinch fresh rosemary
1 Tbsp. Marsala
¼ cup chicken stock
1 Tbsp. truffle butter
Season chicken with porcini, salt and pepper.
Warm oil in sauté pan over medium heat; add chicken; sear on all sides.
Add mushrooms, garlic, beans and rosemary; sauté lightly until chicken is cooked thoroughly.
Deglaze with Marsala and stock. Allow to reduce by ½.
Whisk in truffle butter to thicken sauce.
Serve with your favorite seasonal vegetable, pasta or rice.
Recipe for truffle butter
¼ cup whole butter
1 Tbsp. truffle oil
1 Tbsp. truffle peelings
Salt and pepper to taste