Pan roasted chicken breast with a porcini and herb sauce

By Kitchen Exile October 23, 2020 main course, recipes

Chicken and mushrooms are a great classic combination. This recipe gets an extra kick of mushroom by using the water that the porcini were rehydrated in as it will have some great flavour. I like to keep the skin on the chicken breasts for extra flavour and texture, nothing beats tasty chicken skin. It's a one pan dish here, so not much washing up when you finish.

2 chicken breasts (skin on)
2 cloves garlic roughly crushed
100ml dry white wine

10g butter
10g fresh mixed herbs ( I used chives and parsley)

5 sprigs of thyme

1 Sprig of rosemary
10g unsalted butter
Salt and pepper to taste
oil for frying
10g porcini soaked in 100ml hot water for about 1 hour

Strain the porcini and keep the water they were rehydrated in, taking care when straining to avoid any grit at the bottom

Roughly chop up the porcini and place to one side

In a pan sear the chicken breasts in a little oil for 1 minute per side to get a nice even brown colour
Add 50ml wine, the chopped porcini, 50ml of the water from the porcini, rosemary, thyme and garlic to the pan and place in the oven at 190c for 20-25 mins or until the chicken reaches 65c core temp

For those of you cooking this on the BBQ, set it up indirect at 200c and cook as instructed above, ensure you use a cast iron pan
Remove the chicken from the pan, cover and leave to rest in a warm spot

Remove the garlic, rosemary and thyme from the pan and discard

Place the pan back on the hob
Add the remaining wine and porcini water, bring to the boil briefly for 30 seconds
Turn off the heat, add the butter and herbs and whisk through
Season to taste with the salt and pepper before serving