Chicken Breast with Wild Mushrooms
- 1/4 oz Dried Porcini Mushrooms
- 4 Chicken Breasts, skin-on, bone-in, ribs and excess fat removed
- Black Pepper
- 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.