Chicken with Marsala Mushroom Sauce
¼ ounce dried Porcini mushrooms
2 teaspoons olive oil
2 boneless, skinless chicken breasts
¼ teaspoon salt
Pinch of pepper
3 green onions, thinly sliced and separate white ends from green ones
½ cup Marsala wine
2½ teaspoons chicken demi-glace
Pinch of Garlic powder
Pinch of Onion powder
¼ teaspoon dried oregano
Pinch of black pepper
2 tablespoons butter
In a small bowl, cover the dried Porcini mushrooms with 1 cup warm water for a minimum of 20 minutes (you will be saving the liquid for later, so don’t discard).
Rinse and pat dry the chicken breasts, then season both sides with salt and pepper.
Heat a medium non-stick skillet over medium heat. Add olive oil and chicken and cook until chicken is deep brown, about 5-6 minutes per side until it reaches a minimum internal temperature of 165°F. Transfer the chicken to a plate and loosely cover with aluminum foil (we will be using the same pan in a minute, so do not rinse out chicken juices).
Remove rehydrated mushrooms from water (reserve soaking liquid) and coarsely chop the mushrooms.
Return the pan used to cook the chicken to medium heat and add white portions of green onions and mushrooms. Cook until fragrant, about 1 minute. Add the Marsala wine and cook 1 minute. Add almost all of the soaking mushroom liquid (leave any sediment from mushrooms at the bottom in the bowl) and the chicken demi-glace, garlic powder, onion powder, oregano and pepper to the pan and cook until reduced by half, about 5 minutes. Remove from heat and stir in butter.
Slice the chicken and arrange on a plate. Pour the sauce over the chicken, sprinkle with leftover green onions