You are on page 1of 1

Chicken Porcini!

Four 5 oz. chicken breasts trimmed Dry Porcini mushrooms minced 2 tbsp. Olive oil ½ Small red onion minced ½ Red bell pepper minced 2 Garlic cloves minced 1 cup good beef broth Salt and pepper 1/3 cup of Marsala wine 4 tbsp. Butter Fresh chopped parsley 4 oz. gorgonzola dolce

Encrust 1 side of chicken breast with the dry porcini mushrooms. In preheated pan Sauté chicken in olive oil until lightly browned and repeat on other side (4 minutes total) remove chicken and add red onion, red bell pepper, garlic and salt and pepper and 2 tbsp. butter and cook until softened. Deglaze with wine then add beef broth. If you like a lot of mushrooms add them now. Reduce the heat to simmer and add chick back into sauce. Cook covered for 6 – 8 min on low heat. Sauce should be thickened, correct the consistency with more broth or wine. When the chicken is done remove from pan and keep warm. Add 2 tbsp. of butter to sauce while stirring and sauce becomes creamy. Place sauce gorgonzola dolce on chicken on serving platter and top with hot sauce garnish with fresh chopped parsley. BUON APPETITO
Don’t feel like cooking tonight. Make a reservation 314.647.6222