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Title: Chicken With Porcini Mushrooms
Yield: 4 Servings

Ingredients

      1 oz dried porcini mushrooms
    1/2 c  water
      1 tb butter
      1 tb olive oil
  2 1/2 lb chicken pieces; skinned if
           -desired
    1/2 c  dry white wine
    1/2 c  fresh tomato; chopped
      1    sliced fresh tomatoes;
           -optional
      1    freshly grated parmesan
           -cheese; optional
      1    fresh herb (basil or thyme)
           -snipped; optional

Instructions

Rinse and drain dried mushrooms. Soak mushrooms in the warm water for 20
to 30 minutes. Drain mushrooms, reserving liquid. Coarsely chop mushrooms;
set aside.

In a 12" skillet heat butter and olive oil over medium-high heat. Add
chicken pieces and cook about 10 minutes or until browned on both sides.
(Add more oil, if necessary.)

Add wine, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, uncovered,
for about 5 minutes or until most of the wine is evaporated. Add mushrooms
and chopped tomatoes. Slowly add reserved mushroom liquid. Cover skillet;
reduce heat to low. Simmer for 15 to 20 minutes of until chicken is tender
and no longer pink. Transfer chicken to a warm platter.

For sauce, skim fat from mixture in skillet. Bring to a boil; boil for
about 5 minutes or until desired consistency. Pour over chicken. Serve with
tomatoes sprinkled with freshly grated Parmesan and herb(s).
Posted to FOODWINE Digest 17 Sep 96

Date: Tue, 17 Sep 1996 15:08:16 -0400

From: Laura Hunter

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