Sizzled Chicken with Porcini and Sage
- 20g dried porcini mushrooms
- 4 tablespoons butter
- 1 medium onion, peeled and finely chopped
- 500g chicken snitzel
- 4 tablespoons plain flour mixed with 1/2 teaspoon salt
- 1½ tablespoons olive oil
- 1/4 cup Marsala (or substitute red wine)
- 6 sage leaves, chopped
- 1/4 cup cream
Rinse porcini mushrooms then soak in 300ml of hot water for 30 minutes. Reserving the soaking liquid, remove the mushrooms, rinse them well under running water, shake off excess water. Strain liquid into a bowl through a sieve lined with a piece of kitchen paper, then repeat the straining process.
Put 1 1/2 tablespoons of butter in a medium frying pan and set over a gentle heat. Add onion and porcini, cover with a lid and cook gently for 10 minutes. Add 1/2 cup porcini liquor, cover with the lid again and cook gently for 10 minutes more. Turn off the heat and prepare the meat.
Cut the chicken snitzel into smallish pieces. Coat with seasoned flour, dusting off the excess. Set a large frying pan over a medium heat, add 1 tablespoon olive oil, and when it is hot, drop in 2 tablespoons butter. While the mixture is sizzling, add as many pieces of snitzel as will fit and cook until golden brown. Transfer to a plate as the pieces are done and repeat with remaining chicken, adding extra oil and butter. When all the chicken is cooked, return it to the pan, sprinkle over the chopped sage leaves and salt lightly.
Gently reheat the porcini and once it is nice and hot, pour in the Marsala. Let it bubble for a minute or two, then add the cream. Let the cream reduce for 1-2 minutes, then pour the lot over the meat. Mix together and serve in the pan.