This dish changes with the seasons, adapting to whatever wild mushrooms are in the market, but it's just as tasty with cultivated crimini. Chef Bradley Dickinson, who offers it as an appetizer at the restaurant, also suggests serving it as a main with orzo on the side or over a bed of wild and long-grain rice.
Ingredients
Makes 2 servings
Step 1
Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
Step 2
Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
Step 3
Serve chicken and sauce over orzo or steamed rice.
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Reviews (8)
Back to TopThis is similar to a Chicken Marsala recipe but with the twist of rolling the chicken breast pieces in porcini powder. I used more powder than suggested and dried rosemary and it came out delicious. We skipped the butter at the end and dribbled truffle oil at the table. I added the white beans with the chicken, not before, I didn't serve with rice as. Figured the beans were enough. I probably used more than called for. Everyone was impressed with this dish and it was really easy.
dperugi
Framingham, MA
4/27/2014
Made this recipe last night. Used chantarelles for my wild mushrooms. I really don't think this recipe is something to write home about for the following reasons: - the beans: they don't really add anything, on the contrary, I think the recipe would have been a bit better without them - porcini powder is too overpowering for a chicken breast. You couldn't even tell that it was chicken that you were eating - porcini powder was also too overpowering for good wild mushrooms. You couldn't tell the taste of chantarelles as a result. I think porcini powder would go much better with stronger flavored meats like beef. All in all I think I should have used the chicken breasts, chantarelles, and Marsala wine and made the chicken Marsala recipe
olga_hutson
Boston, MA
11/26/2013
I was so excited to find this recipe and have all the ingredients on hand. Rosemary from our garden, homemade chicken broth,porcini oowder!The only thing missing was truffle butter (which I usually have in my freezer) I substituted truffle salt and just used butter. If I ordered this in a restaurant and paid top dollars would I be disappointed. Absolutely not! I served it with Trader Joe's Brown rice Medly Wonderful meal!
pattirobbins
San Luis Obispo, CA
12/3/2012
This made a delicious weeknight meal. I did not use porcini powder or truffle butter. I'm sure if would be great with both, but I did not have either. Go ahead and throw a whole can of beans in and a little extra broth (I used salted broth and did not find it too salty). Served over farro with green beans. So good.
Anonymous
West Chester, PA
2/9/2012
I made this tonight and it was delicious! I grinded up some dried mushrooms in my bullet processor. For salt I used some truffle salt that I had already. I used only truffle butter and eliminated altogether the plain butter called for. I doubled the entire recipe and served it on orzo. For the orzo after it was cooked I added a Tablespoon of truffle butter, some fresh chives and a little pecorino romano cheese. Plenty of sauce and plenty of flavor, Served it with green beans. I will definitely make this a regular in my rotation of chicken recipes!
tracysch
Ca
2/7/2012
Tasty and quick but I will not make it again. It needs more sauce and doesn't have depth of flavor but is very good.
Anonymous
ontario, canada
1/27/2012
Just perfect. It was easy and amazing, such a quick dinner. Doubled the recipe to use full can of beans and make enough for leftovers. Interesting and delicious. Will make many times again!!
Anonymous
princeton, nj
1/26/2012
This is by far one of the easiest and most delicious recipes that I have tasted. It is quick to make, and when served over long grain and wild rice, makes an excellent weeknight meal for two. I did not have truffle butter, so I used truffle salt combined with unsalted butter. For the porcini powder, I ground a dried mushroom with my morter andn pestle.
michele87
Richmond, VA
1/16/2012
