Sometimes I have cravings for aromatic and healthy porcini mushrooms, but to find them in stores is almost like a miracle. And, of course, mission impossible when they are not in season. With this recipe you can enjoy them all year round in a delicious meal.
Ingredients (makes 4 servings):
25 g dried porcini mushrooms
400 g chicken breast
all purpose flour
2 tbsp olive oil
10 g butter
150 g smoked bacon
1/8 l chicken stock (or water)
50 ml double cream
1 cup instant polenta
5 cups water
2 tbsp butter
1/2 cup parmesan
- Put porcini mushrooms in a small glass and fill it with water, room temperature. Let them soak for 20 minutes.
- Slice chicken breast into 1 cm strips, season with salt and pepper and coat them with the flour. Put butter and olive oil in a frypan like this de Buyer beauty. When butter melts, fry chicken strips in batches, each batch just until slightly brown. Remove from the frypan.
- Cut onion into small cubes and bacon into 1 cm cubes. Fry onion and bacon in the same frypan, add porcini mushrooms and water, in which they were soaking. Add 1/8 chicken stock or water. Let it simmer for few minutes, than add double cream. Finally add chicken strips.
- Prepare polenta following the instruction on the packaging. When cooked, mix in butter and Parmesan cheese. Serve with arugula salad with Parmesan cheese. Enjoy!