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Chicken Strips with Wild Mushrooms
Chicken Strips with Wild Mushrooms
(Strisce di Pollo con Funghi Selvaggi)
 
 
Ingredients:
 
8 ounces skinless, boneless chicken breast, cut into strips
1/2 cup assorted sliced wild mushrooms (such as crimini and oyster)
1/4 cup drained canned white beans
1/2 cup chicken broth
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
Pinch of minced fresh rosemary
1 tablespoon Marsala wine
2 tablespoons truffle butter
1 tablespoon unsalted butter
Salt and freshly ground black pepper
1 teaspoon Porcini powder (can also be prepared by grinding dried Porcini mushrooms in a spice mill.
 
Directions:
 
Season chicken with Porcini powder, salt, and pepper.

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat.

Saute chicken until golden brown and almost cooked through, about 3-4 minutes.

Transfer to a plate.

Heat remaining 1 tablespoon olive oil in same skillet.

Add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown.

Stir in chicken broth, Marsala wine, and chicken strips.

Simmer until reduced by half, 3-5 minutes.

Stir in truffle butter and unsalted butter.

Serve chicken and sauce over steamed rice. Makes 2 servings.
 
That's it!
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