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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