Ingredients

• 2 cups sliced white button mushrooms
• ¾ cup - 20g dried porcini mushrooms
• 1 handful of flat leaf parsley leaves
• 2 skinless boneless chicken breast halves
• All purpose flour for dusting
• 1 clove garlic
• ½ shallot
• 1 cup tawny Port
• ½ cup chicken stock
• 1 cup heavy (thickened) cream
• Half teaspoon dried or fresh rosemary
• 4 tbsp olive oil
• Salt and pepper

Steps

• Step 1

  Soak the dried porcini mushrooms by adding them to the port. Set aside to re-hydrate.

• Step 2

  Add 2 tbsp olive oil in frying pan over medium-high heat. Add the button medium sliced white button mushrooms and sauté until golden brown. Set aside on a plate.

• Step 3

  Season chicken with salt and pepper, coat with flour. Add 2 tbsp olive oil in frying pan over medium-high heat and cook on each side (approx. 2 minutes) until brown.

• Step 4

  Remove porcini mushrooms from port, squeeze out liquid and add set aside keeping the port and the mushrooms separate.

• Step 5

  To the same frying pan, push the chicken a little to the side, then in the gap, add minced garlic, finely chopped shallot and sweat 30 seconds. Deglaze with the Port wine and bring to boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add chicken stock and rosemary. Mix well.

• Step 6

  Add both the porcini and button mushrooms to the sauce and gently simmer two minutes. Season with salt and pepper. Add the cream and mix well.

• Step 7

  Remove chicken pieces and place on hot serving plates.

• Step 8

  Once sauce has reduced enough and looks thick, (taste for seasoning first) add the chopped parsley, mix well and pour over chicken pieces on plates. serve immediately. (Garnish with rosemary leaves and flowers if in season)

Little Tips

Great with Pappardelle pasta and green vegetables.