Sauteed Chicken with Wild Mushrooms - Northern Michigan's News Leader

Sauteed Chicken with Wild Mushrooms

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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.