|8 oz||Skinless, boneless chicken breast (cut into strips)|
|1 tsp||Porcini powder|
|Kosher salt and freshly ground black pepper|
|2 tbs||Extra virgin olive oil|
|1/2 cup||Assorted sliced mushrooms|
|1/4 cup||Drained canned white beans|
|1 clove||Garlic (Minced)|
|Pinch of minced fresh rosemary|
|1/2 cup||Low-salt chicken broth|
|1 tbs||Marsala wine|
|2 tbs||Truffle butter|
|1 tbs||Unsalted butter|
|Orzo or steamed rice|
Season with chicken with the porcini powder, salt and pepper. (porcini powder can be made by grinding dried porcini in a spice mill). Heat one tablespoon oil in a medium non-stick skillet over medium heat. Saute chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
Heat remaining one tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
Serve chicken and sauce over orzo or steamed rice.