Petto di Pollo ai Funghi Porcini recipe served on a plate, by Acqua al 2 - Annapolis
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Petto Di Pollo Ai Funghi Porcini Recipe

chicken breast sautéed in a porcini mushroom sauce

Inspired by Acqua al 2 - Annapolis
Time50m
Serves2
Jump to Recipe
Last updated Sep 17, 2026

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Ingredients

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Main Ingredients

Seasoning

Method

Preparation

  1. 1

    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.

  2. 2

    Prepare the Chicken

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

  3. 3

    Chop Aromatics

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

Cooking

  1. 4

    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.

  2. 5

    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.

  3. 6

    Add the Mushrooms

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

  4. 7

    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.

  5. 8

    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.

  6. 9

    Garnish and Serve

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

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