Petto Di Pollo Ai Funghi Porcini Recipe

Rehydrate the Porcini Mushrooms

In a bowl, soak the dried porcini mushrooms in warm water for about 20 minutes or until they are softened. Drain and chop them into smaller pieces, reserving the soaking liquid.

Prepare the Chicken

Trim any excess fat from the chicken breasts and season both sides with salt and black pepper.

Chop Aromatics

Finely chop the garlic cloves and shallots and set them aside.

Sauté the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Cook the Aromatics

In the same skillet, reduce the heat to medium and add the chopped shallots and garlic. Sauté until they are translucent and fragrant, about 2-3 minutes.

Add the Mushrooms

Add the chopped porcini mushrooms to the skillet and sauté for another 5 minutes until they are browned.

Combine with Chicken Broth

Pour in the chicken broth and reserved porcini soaking liquid. Bring to a simmer and let it reduce slightly for about 5 minutes.

Finish the Dish

Return the chicken breasts to the skillet and simmer for an additional 5 minutes to let the flavors meld. Adjust seasoning with salt and pepper if necessary.

Garnish and Serve

Sprinkle chopped fresh parsley over the chicken and sauce before serving.