Ingredients for 4 portions of Pollo Porcini e Fungi:
4 boneless, skinless, chicken breasts,
1/2 oz. dried porcini mushrooms (re-hydrated),
1/2 cup shitake mushrooms,
1/2 cup sliced cremini mushrooms,
2 tsp. minced garlic,
1/2 cup whipping cream,
1/2 tsp. truffle-flavored olive oil,
1 tbsp. butter,
1 tbsp. vegetable oil,
1 pinch paprika,
1 pinch dried herbs (Italian mix),
1 tsp. white vinegar,
salt and pepper to taste.
Recipe: In a bowl, mix the oil, paprika, 1 tsp. garlic, Italian herbs, white vinegar, salt and pepper, roll the chicken breasts in the marinade and grill them. Meanwhile, in a frying pan, heat the butter and sauté the garlic and mushrooms. When the mushrooms are ready, add the grilled chicken breasts, truffle oil and cream and cook until the sauce is reduced to the desired consistency. Alternatively, the chicken breast can be cooked right in the pan with the mushrooms, if that is your preferred cooking method. In that case you don't need to do the marinade for grilling. Tip: Rehydrate the dried porcini with little water, only enough to fully absorb in the mushrooms. If there is any liquid left, use it in the sauce.
You can add a touch of class to this recipe if you buy a gourmet mushroom mix. For this meal I used a mix of Cremini, Shitake, Oyster and Agaricus. The taste was unbelievable. I served the Pollo Porcini e Fungi with three-color fingerling potato (the purple one is Peruvian potato), carrots, Brussels sprouts and snow peas.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.