Number of servings : 4
Prep time: 30 minutes
Cooking time: 60 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
40 g / 1 1/3 oz dried porcini mushrooms
As required instant-blending flour
4 boneless, skinless chicken breasts
60 ml / 4 tbsp butter
30 ml / 2 tbsp olive oil
180 ml / 3/4 cup thinly sliced grey shallots
250 g / 8 oz mushrooms, sliced
250 ml / 1 cup Vin Santo or Muscat wine
250 ml / 1 cup chicken stock
30 ml / 2 tbsp fresh thyme leaves
250 ml / 1 cup 35% cream
To taste salt and freshly ground pepper
Preheat oven to 180°C / 350°F.
In a small bowl, cover the porcini with 250 ml / 1 cup boiling water and let sit 30 minutes to rehydrate. Drain the mushrooms, straining and reserving the soaking liquid. Blot the mushrooms with paper towels.
Flour the chicken breasts, shaking off the excess.
In a large ovenproof skillet, melt 30 ml / 2 tbsp butter and brown the chicken on both sides over medium heat. Transfer to a platter and wipe out the pan
In the same skillet, wilt the shallots in the remaining butter. Add the fresh mushrooms and the porcini and cook until all the liquid has evaporated and the mushrooms are beginning to brown.
Deglaze with the wine. Add 60 ml / 4 tbsp of the mushroom soaking the liquid, stock, thyme, cream and seasonings. Stir well to combine and return the chicken to the skillet. Bring to a boil.
Transfer to the oven and bake, uncovered, for 30 minutes, basting with the sauce halfway through.