4 Chicken Breasts, skin-on, bone-in, ribs and excess fat removed
10 oz 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 tsp Herbs de Provence, or Dried Thyme
2 tbsp Unsalted Butter
1 tsp Fresh Parsley, chopped
Place the dried mushrooms in a measuring cup or small bowl. Add 1/2 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 skin is nicely browned, about 8 minutes. (Do not turn the chicken.)
Remove the steeped mushroom, from their liquid and chop into small pies. Reserve the liquid.
Sprinkle the white mushroom, porcini mushrooms, scallions, garlic and herbs around the pan and lightly season the vegetables with salt and pepper.
Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
Spin the lid to engage the Vapor Seal the immediately reduce the heat to low. Cook for about 20 minutes until the chicken is cooked through.
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.
Pour the mushrooms sauce over the chicken, and sprinkle with the parsley. Serve.
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