The perfect 360 Cookware stainless steel cookware starter set! The Essential Set is the next step on your wellness journey. it includes:...
Chicken Breasts with Wild Mushrooms
1/4 ounce dried porcini mushrooms
4 skin-on, bone-in chicken breasts, ribs and excess fat removed
Salt and pepper
10 ounces white mushrooms, quartered
1 bunch scallions, white parts only, trimmed and sliced into 1/4-inch thick pieces,
2 garlic cloves, thinly sliced
1/8 teaspoon Herbs de Provence, or dried thyme
2 tablespoons unsalted butter
1 teaspoon chopped fresh parsley
Place the dried mushrooms in a measuring cup or small bowl. Add ½ cup boiling water and cover the cup tightly with plastic wrap. Set aside to steep for about 20 minutes until mushrooms are softened.
Heat the 3.5 Quart Sauté Pan over medium heat until it’s hot enough that water droplets bead across the surface, about 2 minutes.
Season the chicken breasts with salt and pepper and place them skin-side down in the hot, dry pan and cook until the chicken the skin is nicely browned, about 8 minutes. (Do not turn the chicken.)
Remove the steeped mushrooms from their liquid and chop into small pieces. Reserve the liquid.
Sprinkle the white mushroom, porcini mushrooms, scallions, and herbs around the pan and lightly season the vegetables with salt and pepper.
Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 20 minutes until the chicken is cooked through. (To ensure that the chicken is simmering and the water seal is engaged spin the lid after about 10 minutes. If it spins easily, leave it alone until it’s done. If not, increase the heat to medium and cook until steam just begins to escape from under the lid. Then reduce the heat to medium-low and continue cooking.
Transfer chicken breasts to a serving platter and cover loosely with foil. (Remove the skin if desired.)
Increase the heat to high and stir in the reserved mushroom broth. Bring it to a boil and cook for about 3 minutes until the broth is reduced by about a third. Swirl in the butter until melted.
To serve pour the mushroom sauce over the chicken, and sprinkle with the parsley. Serve.
360 Kitchen Tip
Use kitchen shears to snip off the rib bones and any bits of excess fat