Re hydrate the porcini mushrooms in 1 cup warm
water for about 30 minutes. Remove from the water, pat dry with paper
towels, and chop coarsely. Strain the porcini water, and set aside
to use later. Slice the fresh mushrooms thinly. Dredge the chicken
breasts in flour seasoned lightly with salt and pepper, and then brown
in a skillet with the oil over medium heat. Once well browned, remove
the chicken and set aside.
Cook the sliced mushrooms in the same pan until tender and golden
brown. If the pan becomes too dry, use a little of the porcini liquid
to moisten it. Return the chicken pieces to the pan with the mushrooms,
and add the porcini, the Marsala wine and 1/4 cup of the porcini liquid.
Taste, and season with salt and pepper if needed. Turn down to medium
low heat, cover, and cook for about 20 minutes. If the juices begin
to evaporate too much while cooking, add a few tablespoons of the
porcini water. When completed, the sauce should be thick and creamy.
To serve, place chicken pieces on a platter, spoon over the juices,
and sprinkle with the fresh parsley.
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