Chicken Breast Strips with Dried Porcini Mushrooms and Creamy Polenta

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
salt
pepper
all purpose flour
2 tbsp olive oil
10 g butter
one onion
150 g smoked bacon
1/8 l chicken stock (or water)
50 ml double cream

For polenta:
1 cup instant polenta
5 cups water
salt
2 tbsp butter
1/2 cup parmesan

Instructions:

1. Put porcini mushrooms in a small glass and fill it with water, room temperature. Let them soak for 20 minutes.                                            
2. 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.
3. 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.
4. Prepare polenta following the instruction on the packaging. When cooked, mix in butter and Parmesan cheese.
Serve with arugula salad with Parmesan cheese. Enjoy!