Porcini chicken breasts from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on February 25, 2015

    Made this again, this time transforming it into a sous-vide affair. Put the chicken breasts, dried porcini mushrooms (rinsed, but not soaked) and minced onion plus 1/4 tsp salt into a vacuum-sealer bag. Sous-vide for 1 hour 25 minutes at 140F. Did not bother to sear the chicken breasts after the sous-vide stage was complete. Drained the juices from the bag into a saucepan and made the sauce as directed in the recipe using the wine, water, and butter. The dish was delicious but the presentation needs some work. Sous-vide with the porcini mushrooms in the bag infuses the chicken with wonderful flavor but it also stains the surface of the chicken breasts a odd beige/brown color. I will be returning to this recipe to further refine it, as it is too delicious to abandon as an ugly duckling.

  • PinchOfSalt on November 24, 2013

    The recipe suggests substituting 1/2 pound of fresh porcini instead of the dried version "if fresh porcini come into your life."

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